|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Observed employee wash hands without soap and water for less than 20 seconds. CDI hands rewashed.
2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands in 3 c ompartment sink. CDFI employee washed hands in handsink. Repeat. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf. Observed employee cut tomatoes for service with bare hands. CDI hands washed and gloves donned. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 containers of tuna and chicken salad that was prepared over a day ago without dates. CDI items dated |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed salad with shredded cheese that did not list sub ingredients, and parfait that did not list sub ingredients and allergens for yougurt and granola. Verification required. |