|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load dirty dishes into machine, change gloves and not wash hands prior to unloading clean dishes. CDI: Employee washed hands. Dishes rewashed. Facility has 2 employees now at the dish area going forward. |
|
23
|
1.50
|
Proper date marking & 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked clams (5/27), pasta (5/30), gnocchi (5/30), wings (5/27), and tomato pesto from (5/30). Observed clams date marked 6/4 but was cooked 5/27 and capellini date marked 6/3 but was cooked 5/30. CDI: Products voluntarily discarded. Observed robiola cheese with no date mark in cooler drawer. CDI: Product date marked. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time written on the bean salad held on TPHC. CDI: Time written for 3:30pm when EHS watched employee preparing the bean salad. |