|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
Properly store employee drinks. (2-401.11) Observed employee drinks stored on prep surface and on top shelf of two door cooler over food for facility.Food employees may drink from closed beverage container if container is handled to prevent contamination of employees hands. Observed employee drink from bottle and use gloved hands to screw cap back on bottle. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Food employees may not contact exposed, ready to eat food with their bare hands. (3-301.11) Observed employee handling bread with bare hands. Also observed another employee washing and handling washed cut leafy greens with bare hands. CDI-bread discarded and lettuce re-washed with clean, gloved hands. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Properly store wet wiping cloths in sanitizer. (3-304.14) Observed wet rags stored on cutting boards throughout kitchen. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Food dispensing utensils shall be stored with handle above top of food. (3-304.12) Observed plastic bowl without handle being used to scoop food. |