|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
NO POINTS DEDUCTED
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tables in kitchen area. CDI drink discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by pressing towel dispenser handles with bare hands. CDI staff educated and employees properly washed their hands. |
|
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 shell eggs stored above cooked beef in walk-in cooler. CDI all raw meats properly stored. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
REPEAT
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 pans of chili delivered from prep kitchen stacked together measuring 53F. (pans delivered at 5:30 AM) temp taken at 11:00 AM. CDI chili sent back to prep kitchen and reheated to 165F and cooled down in ice bathes. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
NO POINTS DEDUCTED
3-304.14(B) 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer. Observed wet wiping clothes stored on cutting boards at prep coolers. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
NO POINTS DEDUCTED
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. (Kitchen and cooking equipment throughout, shelving, surfaces of dry food bins). |