|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee crack raw shell egg with gloved hand then handle cheese without removing their gloves and washing their hands. CDI by instruction. Observed employee wash hands at 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed tomatoes and cucumber stored over hot dogs and ready to eat foods in walk in unit. çdi, operator relocated foods for proper storage. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P - Observed PIC reheating ground beef in warmer. cDI, operator transferred ground beef to reheat on stove. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed raw chicken, beef stored less than 6 inches from ground on bottom rack of walk in cooler. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed heavy rusting shelves in walk in unit. Repair or professionally resurface. Do not spray paint. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Ventilation Hood Systems, Adequacy - C - Observed hood ventilation system in need of cleaning. |