|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P: Observed employee filling 3 comp sink with sanitizer, check sanitizer, then go to deli case to begin to work with food. CDI- PIC directed employee to stop, remove gloves, and wash hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food Contact with Equipment and Utensils - P: Observed pans stacked directly in contact with expose noodles in bottom pan. CDI- noodles voluntarily discarded.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed employee filling sink with sanitizer, check sanitizer concentration, then return to work at deli case without a glove change. CDI- stopped employee and directed to change gloves and wash hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found all items in prepared foods case above 50 F. CDI- all foods in case weighed and discarded. Found all items in pizza prep top 48 F. CDI- all items voluntarily discarded. Found sliced ham, roast beef, bbq at sandwich station 49 F. CDI- all voluntarily discarded. Found prepared sandwiches in floor grab n go 48 F or above. CDI- items pulled from self service for cooling. Found cheeses cut in-house 45 F in open cheese display. CDI- cheeses cut today pulled for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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: Found two opened chubs of deli turkey dated 3/28 and 3/29. Found ham and opened turkey in deli case with no date mark. CDI- all items discarded voluntarily. |