|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee breading raw chicken then remove gloves and put on a new pair to help make sub sandwiches without first washing his hands. CDI by instruction, employee washed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P An employee indicated the slicers are wiped down with sanitizer regularly but are broken down for full cleaning (wash, rinse, sanitize) once nightly. CDI- discussion with PIC, slicers must be washed, rinsed, and sanitized every 4 hours they are in use. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for pizzas on display without any times recorded. CDI- items were timed appropriately. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed soap packages stored above single use packaging at the back of the department. CDI- storage rearranged. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the deli cases and in some customer cold hold cases where packaged foods are stored. |