|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with no lid or straw sitting on cutting board at prep station. CDI- drink was removed. |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touching sandwich bread and other items with bare hands. CDI- Employee was instructed to wash hands, and put on gloves. REPEAT. Risk control plan was written at last inspection. PIC will hold employe responsible to further issues. |
|
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 boiled eggs stored at 47 F in prep cooler and 42 F in refrigerator. Eggs in prep cooler are stored very high in compartment. Eggs in refrigerator were taken out earlier for prep according to management. CDI- eggs were placed in smaller container and taken to walk-in cooler to cool. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored on surfaces in-between use. CDI- Cloths were placed in sanitizing solution. REPEAT |