|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P. Hands shall be washed with soap and water after any activities that can cause contamination. Observed employees using hand sanitizer in place of proper handwashing. CDI hands washed.
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee put on gloves without handwashing. CDI hands washed gloves put on. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Utensils that are held out at room temperature outside of food shall be washed every 4 hours. Observed pizza slicer, tongs, and spatula that were not washed since in the morning. CDI items washed. |
|
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 facility date marking pizza sauce and cooked eggs over 7 days. CDI discard dates changed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed written procedures that did not follow TPHC parameters. Milk that was held out on counter was not discarded immediately after 3 hour period. CDI TPHC procedures filled out and half and half provided. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with multiple rings on hands.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without proper hair restraint. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single serve bags and napkins stored below handsink. |
|
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. Observed dusty rack next to back handsink in pizza hut. |