|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee at dish machine change gloves after moving from dirty to clean without a handwash in between gloves. CDI: EHS instructed employee to wash before donning new gloves. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic pans with sticker/tape residue left on them after the warewashing process. CDI: PIC had employee remove stickers and told them to check pans in the future for residue. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed meat balls, chicken wings, and brie cheese with no date labels in walk in numbers 1 and 3. Observed chicken with an incorrect date in walk in 2. CDI: Brie and chacuterie meats were voluntarily discarded, cooked chicken was correctly labelled, and meat balls and chicken wings were dated for 04/04. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled oragne chemical on prep table across from ovens. CDI: Chemical voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling in a plastic wrapped container in walk in #2. CDI: Product vented to facilitate rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled bottle of oil on prep line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed slight damage to heating coil on door to walk in #7. PIC stated that the unit already had repair order placed. |