|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee handle raw chicken change gloves and handle RTE food. CDI hands washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at bar handsink. CDI paper towels provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ground beef stored above garlic and herb butter containers in reach in unit. CDI items relocated. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 au gratin, cabbage, pasta, milk, cooked apples and half and half not dated. CDI items dated. Observed rice patties, potatoes, blue cheese dressing, carmelized onions, ham, herb butter, and garlic butter held past 7 days. CDI items discarded. Observed andouille sausage that was dated when food placed in reach in and not when package opened. CDI date changed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents, racks in walk in unit, microwave, handles of reach in freezer. |