|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and rinse them without drying them before trying to put on gloves. CDI - PIC educated food employee on washing procedure. -2-
2-301.14 Wash hands after activities that contaminate them. -P Observed ood employees washing vegetables, cutting vegetables and set up 3-comp sink all while wearing the same gloves as used to handle clean vegetables. CDI - PIC educated food employees on when to wash hands. |
|
7
|
1.50
|
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 employe cutting washed radishes with bare hands. CDI - Hands were washed and gloves used. -1.5- |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. -Pf Observed no ambient air thermometer in deli case with large container of kimchi. Observed out of service ambient air thermometer in grab and go deli case. VR no later than 04/20/2018. -.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces at the cooke line on the prep unit and on rolling cart without labels. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth in standing water dripping from water hose connected to handsink. -0- |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed pitcher with handle used as rice scoop with handle down inside the food. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rice cooker, ambient air thermometer in deli case both broken. -0- |
|
47
|
1
|
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. Observed buildup on the hood filter covers. REPEAT -1- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed low light in the grab and go deli case today. Lights are not turned on and PIC states they provide too much light. -0- |