|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Upon entry to kitchen observed food worker don gloves without washin hands first. CDI - Stopped employee; hands washed and new gloves donned. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Pan of portioned cut melon stored below boxes of unwashed produce in walk in cooler. CDI - Rearranged with cut fruit under other ready to eat foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build up on white plastic part of chut inside ice machine. Clean. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Meat loaf in reach in cooler dated 2-29. PIC indicated that meat loaf is prepared in bulk, frozen, then pulled to thaw as needed. CDI - Meat loaf dated with pull from frozen date. Instructed facility to implement date marking of pull from frozen dates on all product that is prepared in bulk, frozen, and then pulled to thaw. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of wet wiping cloths sotred on prep surfaces; not in sanitizing solution. Keep these in sainitizer once wet. |