|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare handing cut leaf lettuce to be used on a deli platter decoration. This item might be consumed by the customer and therefore needs to be treated like a ready to eat food. CDI-lettuce re-washed and gloves used. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese overstacked in sandwich make unit and above 45F. CDI-excess product removed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 several open deli meat chubs with expired dates. CDI-discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.14 Food Preparation - C During preparation, food shall be protected from contamination. Observed employee washing lettuce in 3 compartment sink alongside soiled utensils and quat sanitizer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed behind/beneath fryers and under sandwich unit. |