|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF. Food employees may not contact exposed ready-to-eat food with their bare hands and shall use suitable utensils, single-use gloves or dispensing equipment. Observed employee cutting basil for bread dip containing basil, tomato, onion, and oil with beans. Had also cut onion and tomato bare handed. CDI - corrected by instruction, then PIC had employee make a saute sauce out of the ingredients. Bread dip was remade using gloved hands. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Shellstock, Maintaining Identification - PF. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label and the tags or labels shall be stored in chronological order thereafter for 90 days. Observed tags being kept in order but dates were not being written on individual tags. CDI - corrected by instruction. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. Food shall be consumed, discarded or sold after 7 days when held at 41F or less or after 4 days if held at 42-45F. The day of preparation shall be counted as Day 1. Observed no date marking on opened milk, ham, feta, and ricotta. CDI - postdated. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed long split in floor covering in kitchen on expo side of line. PIC stated they are getting estimates for repair. |