|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed an employee wearing gloves today while handling raw chicken. Gloves wear discarded after dropping the chicken and then proceeded to use bare hands to pick fryer basket up that was full of the cooked product, handled a clean pan(touched inside of pan) that the cooked product would be placed into.
Employee stopped to wash hands and contaminated pan was sent to be washed.
Be sure to wash hands between tasks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed mulitple day build up on the bread toaster today- sent to be washed during inspection to correct. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
03-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed foods in low boy cooler stored at >45F today- moved to a working cooler to quickly chill these products
Service call made by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed 3 containers of cooked chicken in the walk in today that were not date marked and they were cooked the day before and will be made into chicken salad that is held 3 days.
Observed chicken salad that was dated with the chicken salad make date and not the chicken make date- Day dot must represent the oldest TCS ingredient.
Chicken back dated and date changed on chicken salad to correct. |
|
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 a food service worker with a bracelet on today while preparing food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed ice buckets stored on a soiled surface today. Both sent back to be washed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed a cutting board that had deep, dark grooves in it today, making it hard to sanitize properly. Damaged cutting board taken back to the office and a new one took its place on the make line to correct.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a crock pot onsite today that is approved for household use only. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Dust green racks around the raw chicken station. |