|
6
|
0
|
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 food employee put gloves on to prep cheese samples for customer without washing hands first. CDI- hands were washed. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed
Ricotta cheese, mozzarella, Colby jack and several other cheeses dated for greater than 7 days without
moisture content information to support greater than 7 day hold time. These cheeses are not exempted from date marking. Will supply cheese date mark exemption list for facility to have as a reference. 10 day verification required. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility used thermometer that takes ambient air temperature. Will return in 10 days to ensure that a metal stem thermometer is placed in this department. CDI-PIC used thermometer from a different department until new a thermometer is purchased. |