|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Observed employees was hands for about 10 seconds. CDI hands rewashed.
2-301.14 Wash hands after activities that contaminate them.-P. Observed employees recontaminate hands by touching faucet after handwashing. CDI barrier used. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed facility with parcooked pork. CDI items discarded. Provided facility with Noncontinuous cooking application if they want to continue process. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed muscles that was held over for over 7 days. CDI item discarded. Observed sliced ham and salami that was not dated. CDI items dated. Observed eggplant, marsala, and cheese empanadas that came from the freezer that did not have the new date on it. CDI dates changed. Repeat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two sanitizer buckets that were soiled with debris and at 0ppm. CDI buckets refilled at proper concentration. |