|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee cleaning slicer with gloves on; remove gloves and don new gloves to continue with food preparation. CDI Food employee instructed to remove gloves and wash hands. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee come out of walk in cooler with romaine lettuce in hands. Food employee was going to cut ends off lettuce and then wash. CDI Romaine lettuce was discarded. * Food employee directed to minimize BHC especially after handling door to walk in cooler and if there are any cuts, lesions or bacteria on her hands; washing of the lettuce will not remove this bacteria.* |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing deli gloves while opening chubs. Food employee grabbed towels to wipe off gloves and continue with food preparation. CDI food employee instructed to remove gloves if they are soiled since they are single use. CDI Food employee removed gloves and washed hands. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food debris on the blade. CDI PIC will have it broken down and cleaned.
*Food employee state it was never used; if its not used then it should be removed from the facility. But due to food debris on it, leads to that the slicer is still being used. Recommended covering slicer with a protective cover.* |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deli sandwiches that are prepared; then tightly wrapped and stacked on top of each other in the walk in cooler for less than 30 minutes. Product was still above 45 degrees. CDI Moved to walk in cooler for rapid coold down.
*Make sure to allow sandwiches to cool down before placing in display case; case is not designed to cool food but to maintain temperatures.* |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.14 Food Preparation - C During preparation, unpackaged food shall be protected from environmental sources of contamination. Observed deli sandwiches in process of preparation during the inspection on food counter uncovered and not protected. Observed flies lingering in facility. CDI Sandwiches were covered. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets. Make sure to have food employees involved in food preparation to remove all jewelry other than a plain wedding band to facilitate hand washing. |