|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Employees shall wash hands before donning gloves. Observed employees take off soiled gloves and put on clean ones without handwashing. CDI employee washed hands before handwashing. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods shall be kept at 45F-41F or below. Observed spinach in prep cooler at 49F and salad in outdoor cooler at 50F. Items placed in walk in for cooling. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
Yes |
3-602.11 Food Labels - PF. Food labels must include net weight, common name, ingredients, allergens, and location of distributer. Food packaged in establishment and is easily accessible to consumers shall have food labels. Observed ham and swiss sandwich, Cajun chicken wrap, egg salad sandwich, balsamic chicken pasta, cucumber dough pasta, and green pea salad, chicken breast, resolution salad and raspberry fields salad without food labels. Observed Mandarin salad, spinach salad, southwestern pasta, Fanita, veggie wrap, and Godfather, ginger vin salad, garden and side garden salad, geek salad, blue cobb, roast beef and cheddar wrap, turkey sandwich, and NY club wrap without allergens listed on food labels. Verification required. Repeat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be kept in a chemical sanitizer in between uses. Observed wet wiping cloth on prep counter. |