|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cracking raw shell eggs, then touching toast and biscuits without washing hands. CDI- Education was performed with employee. Sandwich was discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above Ready-to-eat items in walk-in cooler. CDI- Fish was placed in bottom shelf.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee cracking raw shell eggs, then touching toast and biscuits without washing hands and changing gloves. CDI- Education was performed with employee. |
|
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 sliced lettuce, shredded cheese, and potato salad that all were above 41 F. CDI- Items were discarded in trash can. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from wall behind prep station near 3-comp sink. |