|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 (C ) No bare hand contact with (RTE) ready to eat foods.-Pf Observed employee bare hand RTE foods (Cutting raw broccoli with bare hands that is not used as immediate ingredient). CDI items discarded and employee washed hands and wore gloves to touch RTE foods. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed large metal scoop stored in room temp water. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Y4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
REPEAT
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (shelving at spices). |