|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw salmon over precooked package of chicken and dumpling. CDI salmon relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee double glove and take off first layer after handling raw chicken then proceed to handle RTE food. CDI gloves changed and hands washed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed melon salad, lettuce, shredded cheese, white american, and boiled eggs above 41 and 45F. CDI items held in ice bath over 4 hours and discarded. Repeat. Suggest facility use TPHC and hold items for 4 hours and discard leftover product. Provided facility with TPHC procedures. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet wiping cloths underneath cutting boards and on counter. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed debris accumulating in hot box, reach freezer and underside of mixer. Repeat. |