|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including Observed all food employeesn in banquet kitchen donn gloves upon my entry without washing hands. CDI- instruction provided (H) Before donning gloves for working with FOOD; P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization TemperaturesRules require dishmmachines sanitizing with hot water rinse all utensils at a surface temperrature minimum of 160 F.Observed machine would not turn thermolabel black after multiple attempts. CDI - Mainenance staff reset breaker and machine temped properly.NOTE - PIC should ensure that wash staff are checking the temperature regularly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple TCS prepared foods out of date including but not limited to open cut leafy greens. CDI- PIC had food employee correct date marking and discard out of date products |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationRules prohibit stoarage of soiled wiping cloths on food prep surfaces.CDI- removed |