|
6
|
0
|
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 employee touch face and continue food prep, employee handle boxes and put on gloves to prep burger, and employee wipe gloves on with towel and continue food prep. CDI hands washed. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee use hands to place pepper and sugar on fries and brussel sprouts. CDI gloves donned. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed pitcher placed in handsink to fill for cooking. CDI pitcher moved. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked ham overstacked at (48F), lamb (45), chicken (42), sliced turkey (45), vegan burger (45), sliced ham (43), raw salmon (42), pasta (42), raw cod (50), butter on counter (110) and portioned turkey meat (50). CDI items discarded and or cooled to 41F. |
|
21
|
3
|
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 Onion rinse that was not dated. CDI item dated. Observed corn beef held over 7 days. CDI items discarded. Observed short ribs with date from 3/29. PIC stated it was from yesterday. CDI date changed. Observed sliced turkey and sliced ham that was at 43F and held over 4 days. CDI items discarded. Repeat. |
|
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 scoop handle stored in ice bin in reach in unit and handle stored in food in seasoning container. |