|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking at work station from uncovered drink cup. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee crack eggs at stove, remove gloves, then put on new to crack more eggs. Employee then went to clean utensil shelf and took bowl to rice cooker and used hands to take rice and place into bowl. CDI- discussion with PIC and direction to wash hands between glove uses. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw meat packaged in house stored over kimchi in supermarket grab-n-go. Observed gloves with raw egg on them touch ready-to-eat rice. CDI-meats removed from refrigerator. Rice in contact with raw egg cooks immediately. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Cooked beef placed in refrigerated prep top unit for convenience due to lunch rush, at 109F. CDI- beef reheated to over165 F. |
|
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: No date marking system observed in kitchen. Verification needed. |
|
47
|
1
|
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. More frequent cleaning of surfaces in kitchen needed. |