|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P Food employees shall clean their hands before donning gloves for working with food, P and after engaging in other activities that contaminate the hands. P Observed food employee working with raw food, take off glove and put another glove on without washing their hands. CDI Informed PIC that they have to wash their hands before donning gloves and after working with raw food, food employee wash hands. Observed food employee wiping salad bar down and changing out pans, proceed to go back into kitchen and do food preparation withoutu washing hands. CDI PIC informed food employee when to wash hands; employee wash hands. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Potentially hazardos food that will be held in food establishment for more than 24 hours shall be marked with a date to indicate discard/disposal. Observed turkey roast not date-marked. Observed chicken salad not date marked. CDI Items were allow to be dated. PIC informed that the labels are on the wrapping they pull off. I explained to make sure the labels stay with the container to ensure all employees are aware of when it was made. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF Cooling shall be accomplished in accorance with the time and temperature when placed in a cooling/cold holding equipment by arranging in equipment to transfer heat or loosely covered. Observed tomatoes that had been placed in a container with a tight fitting lid. Observed trays of fruit tightly wrapped with saran wrap after preparation. Make sure to allow the transfer of heat to occur by not covering so tightly. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C Foods removed from original container shall be labeled with a common name if not easily recognizable. Observed bottles of balsmic vinegar, oil, and water bottles not labeled. Make sure to label with common name. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Food shall be protected from contamination that may be a result of a factor/source. Observed strawberries that had been washed being stored in the original container after being washed. Make sure to not use the original container to prevent contamination. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Bathroom used by food employees needs a lid for the trash can. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs - C Drains in receptacles and waste handling units use for refuse, recyclables and returnables shall have drain plugs in place. Observed drain plug missing on both waste receptacles.
5-501.113 Covering Receptacles - C Receptacles shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Observed doors open on trash can receptacle. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Areas designated for employees to store personal items to prevent contamination of food, equipment, linens and single-service. Observed two cell phones being stored on ledge near food preparation. Make sure to store these items in a area where they can not be a potential contamination. |