|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wash hands without soup. CDI hands rewashed with soap. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee use bare hands to handle RTE food. CDI employee provided scoop to handle food. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P.. Observed raw egg stored over peppers, and raw chicken stored over RTE food. CDI items rearranged. Repeat. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives, plastic bowl, ladle, slicer soiled with food debris. CDI items moved to sink for cleaning. Repeat.
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine at 0ppm. CDI machine primed and at 50ppm. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw animal foods shall be cooked to their corresponding final cook temperatures. Observed facility using metal bowls to preportion foods before cooking. Employee used bowl to place raw beef inside bowl to cook then immediately placed precooked chicken inside same bowl that had left back beef juices inside. Facility only reheated chicken to 129F for immediate service. CDI facility made fresh plate and cooked chicken all the way to 183F. Had facility use separate tongs and bowls for each type of raw food used and ensure bowls used for RTE foods will not be used for raw meat as well. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility raw egg mix, raw chicken, tofu, and raw shell eggs sitting out on the counter above 45F. CDI items placed in cooler to bring down temperature. Facility hold wontons out on counter for service then cool down and use again for night service. CDI wontons discarded. Provided TPHC handout if facility wants to use time on wonton. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 milk, rehydrated noodles, cut cabbage,and tofu not dated in the facility. CDI items dated.
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 wings from 3/1. CDI item discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 3 dented cans comingled with cans in good condition. CDI items placed in a separate area.
3-305.14 During preparation unpackaged items shall be protected from contamination. Observed facility using tongs for raw chicken, raw shrimp and other RTE foods. Observed facility using steel bowls to portion raw meats and ready to eat foods before cooking and contaminating RTE food with raw meat juices. |