|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed cook line employee cracking raw shell eggs and then handle single use forks/utensils. Items were voluntarily discarded. Facility generally has one employee handling eggs/raw items and one that handles plating/ready to eat foods, however PIC was walking with inspector at the time and was unable to fill the role of RTE handling. PIC educated staff on raw egg handling. |
|
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 RTE salads prepared the day prior not date marked in the front reach in cooler. Items backdated by PIC. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one instance of wet nested plastic containers in the clean dish storage area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flour/dust residue accumulation on various surfaces in the rear prep areas. |