|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P- REPEAT- Observed the line cook pick food up off the floor and continue to cook. Before line cook touched RTE food he was instructed to wash his hands. CDI- EHS observed proper handwashing and the line cook was educated on to wash his hands when he contaminates his hand.
2-301.11 Keep hands and arms clean. -P- Observed a line cook with a broken hand and wearing a brace. With a brace on his hand he can not affectively keep his hands and arms clean. EHS did instruct the employee to remove the brace to affectively wash his hands and don gloves. CDI- PIC stated the employee would be removed from food handeling while wearing the brace. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a trash can in front of the handsink. CDI- PIC removed trash can. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed black and pink build up on the inside of the ice machine. PIC had an employee start cleaning the build up during the inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 blanched fries, short ribs, and milk prepared or opened yesterday without date marks. CDI- PIC voluntarily discarded all items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 potatoes at 98F cooling out at room temp. CDI- PIC moved cart of potatoes to walk in cooler to quickly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed a few working squeeze bottles without labels. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed two employees wearing watches and preparing food. PIC had items removed. |