|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employees putting on gloves, changing gloves without washing hands first, CDI. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Ensure that the date the last shellstock from the container is sold or served is recorded on the tag, and the tags are maintained in chronological order. Observed no dates on tags, tags not kept in chronological order, CDI. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed mashed potatoes 115F, marinara 94F in steam tables, CDI by reheating, verified to reheat above 165F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed a few prepared items with no date marking/improper date marking in walk-in cooler, CDI. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Ensure all in use utensils are properly stored. Observed multiple utensils stored in room temperature water. |