|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed sub station employee cutting unwashed onions while wearing gloves and resuming working with clean sub ingredients without hand washing and glove change. CDI - Hands washed and staff educated about when to wash hands. -2- |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 facility using 8 day date marking on opened deli meats in case. PIC states on day 8, items are discarded. EHS reminded staff that date marking shall not exceed 7 days, counting prep/open date as day 1. -1.5- VR no later than 08/15 to ensure 7 day date marking on opened deli meats. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed onions being cut for service. Per PIC, outer skin is removed and then onion is used. EHS reminded PIC that cutting through unwashed produce carries debris through product with knife while slicing |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed out of service deli meat case at beginning of inspection and rotisserie oven spewing hot water at end of cook cycle. -1- |