|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling raw chicken with gloves on. The food employee changed gloves, put on new ones without washing hands. Food employee began working with raw cabbage. CDI- Cabbage was discarded. Employee removed gloves and washed hands. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on bar such as walnut chicken, beijing beef, teriyaki chicken, and white rice that were stored below 135 F. Items were held on hot bar in Panda Express. CDI- Items were reheated to 170 F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tossed salad at 41 F. CDI- Tossed salad was placed in walk-in cooler and allowed to chill. |
|
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 tossed salad that was made from commercially processed lettuce that was not dated. CDI-four containers of tossed salad was dated with the correct date. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed chicken powder and salt containers that were not labeled. CDI- containers were labeled. |
|
38
|
0.50
|
Personal cleanliness |
No |
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 food employee preparing food with bracelets and a wristwatch on.
2-402.11 Effectiveness-Hair Restraints - C Observed food employees preparing food without wearing a hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths that were stored on prep tables in-between use. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays that were not inverted stored above hot-holding unit in Burger King area. CDI- trays were inverted. |