|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 two employees wash hands for less than 10 seconds all together. Scrub occurred under the water causing the soap to be removed from hands. Employees closed hand sink handles with clean hands. CDI- Corrected by demonstration. Employees rewashed hands.
2-301.14 When to Wash - P - Observed employee from sister store enter kitchen and begin touching single service items in the kitchen area without hand washing. Ensure that any employees entering the kitchen from the outdoors effectively washes hands to ensure no contamination occurs. CDI - Washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 0pts - Observed vegetables being rinsed at three compartment sink in colander. Although use of colander prevents direct contact with basins, 3 compartment sink was soiled with dishes and food debris. To ensure no contamination occurs a procedure shall be in place to properly clean 3 compartment sink before use for prep. CDI - Vegetables moved. |
|
14
|
1.50
|
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 can opener and lemon dicer soiled. CDI- Sent to dish area to be properly cleaned. |
|
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 - Several items in the flip top units with date (bean sprouts, fruit mix, tomato mix, etc.). CDI- Items dated.
Ensure that all items in the flip top units are dated if they will last 24 hours or more from the date of preparation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 four large containers of noodles tightly covered. It is the procedure of the establishment to cool the noodles down in prep sink to 41F or below prior to being placed in pans. Procedure was not followed. CDI - Items placed back in ice bath to read 39F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed the need for a splash guard at handsink near grill line. Water splash from handsink can reach the food in the inside of the flip top unit and splash onto clean utensils.
Observed onions stored on the floor. CDI -Moved. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- 0 pts - Cleaning needed in walk in shelving, reach in cooler, and over head shelving. (Recommend placement of more light in walk in cooler for cleaning nad date marking purposes) |