|
6
|
0
|
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 food employee wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing procedure. Employee rewashed hands properly. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened bag cut lettuce and opened bottle of salsa not date marked. CDI - Lettuce voluntarily discarded. Salsa properly date marked. Also observed pasta salad prepared on 10/5 but dated 10/4, hot dogs dated 9/26, pepperoni dated 10/3, and feta cheese dated 10/2. CDI - Pasta salad label corrected; hotdogs, pepperoni, and feta cheese voluntarily discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops stored handles down in containers of sugar and corn meal. Keep handles up. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. CDI - Item removed. |