|
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 food employee come out of WIC and immediately put on gloves to prep raw chicken without washing hands. CDI - Employee was educated on handwashing before donning new gloves. Employee washed hands and put on a new set of gloves. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of cheese in preptop unit and a pan of cooked pasta in cold drawer maintaining temperatures above 41F. Items were prepped this morning. REPEAT. CDI - All items were sent to WIC for cooling. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
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 one pan of cooked eggplant in reach-in unit date marked from 8 days ago. CDI - Item was voluntarily discarded. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal drink stored in a cold drawer. CDI - Item was voluntarily discarded and PIC educated on properly storing employee personal items. |