|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed employee wash hands properly but recontaminate hands with hand sink handles. To avoid recontamination use a barrier such as paper towel to close handles. CDI- employee rewashed hands and corrected through education. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee work with cell phone and not change gloves. CDI- Employee corrected by PIC> |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Spinach dip cooked at 9 am read 80F at 2:00pm. Pizza sauce read 50F in the center most point prepared 1/5. CDI- Product voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Garlic and oil blend read 60F. Product is being left out for period of rush time. Strongly recommend to place item on TPHC to allow for product to be left out for extended periods of time. CDI- Item cooled down in reach in. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Repeat -Walk in freezer has a severe condensation build up. Unit must be repaired to prevent any source of contamination. / Replace wood shelving above slicer. |