|
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 wait staff use soiled side of dish area to spray utensils and place in water then proceed to work with clean utensils without an effective hand wash.. Ensure that after working with soiled areas hands are washed properly. CDI - Hands washed and utensils placed to be rewashed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 -P - Observed chicken wings (4/23) and anchovies (4/24) out of date marking parameters. CDI - Discarded.
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 chicken wings not labeled. Observed garlic and oil miss labeled. CDI - Properly labeled. // Observed products in the establishment that do not follow the date of the initial prep. For example, observed ranch made on 4/25 in walk in cooler (large container) but all other product made in bottles (4/30) or pre-portioned (4/27) had different dates. Feta cheese labeled for 4/25 in cooler but labeled for 4/29 in other coolers. It is vital that the date of the initial prep follows the product in all of its locations so that dates are not being added to the product. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- 0pts - Observed two containers of food stored on the floor. Discontinue. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0pts - Observed employee food stored co-mingles with food for establishment. CDI - Product moved. Ensure that employee food is stored in a manner that prevents contamination. Recommend storing in bin labeled employee food on lower shelving area. |