|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee cooking raw eggs, crack the eggs, handle spatula, container for holding cooked eggs, and pencil for marking time on eggs all without a handwash. CDI: Discussion with PIC and employee about when to wash hands. Employee washed hands and W/R/S contaminated items. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE breakfast burritos stored on bottom shelf adjacent to and touching raw bacon and raw shell eggs. CDI: Items moved to higher shelf. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
|3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shell eggs holding above 45F. CDI: Eggs moved to reach in cooler for rapid cooling. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chili sauce holding at 56F. PIC stated they had just thawed it. Discussion with PIC that once product reaches 45F, it needs to go to cooking or cold holding. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket below proper concentration. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked dishes above 3-comp sink |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket damaged on reach in cooler. |