|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wearing gloves pushing trash down in bin and then attempt to resume pasta production without handwash and glove change. CDI - PIC instructed hand wash and glove change. -2- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one roll of provolone in front deli case cold holding at 43F. CDI - PIC adjusted cooler down and cooled cheese. Cheese had been in place for one hour. -0- |
|
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 pasta sauce made in-house earlier last week with date mark 03/01/2021. VR no later than 02/25/2021 to ensure date marking not exceeding 7 days counting prep/open date as Day 1 on TCS foods. -1.5- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed one can of glass cleaner stored above paper towels on shelf near back door. CDI - PIC moved to cleaning supply storage under 3-comp sink. -0- |