|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dish washer not washing hands between handling soiled and clean dishes from the dish machine. CDI - PIC instructed handwashing and reminded dishwasher when to wash hands. -2- |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 (D) Preventing Contamination from Hands - P,PF Food that is RTE shall be cooked to a minimum of 165F if the ingredients are hand dispensed using bare hands. Observed bare handed mozzarella cheese topping on pizza cooked to 159F. CDI - PIC reheated pizza to 170F. -1.5- |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed mussel tags out of chronological order. CDI - PIC put tags in order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dispensing utensils and other utensils not washed before the end of shift. CDI - PIC had dish washer clean these. -0- |
|
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. Observed buildup on the dining room ceiling tile and HVAC vent. -0- |