|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wash hands and recontaminate them by not using a barrier to turn off faucet. CDI hands washed. |
|
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 employee use gloves to handle soiled utensils and stack clean utensils. CDI hands washed gloves changed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E) ice makers shall be cleaned at a frequency to preclude the accumulation of debris. Observed ice machine soiled with debris. |
|
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 garlic and oil mixture and sliced ham in facility since 5/18. CDI items discarded. Observed lettuce with wrong date. CDI date changed. |
|
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 lettuce tighly covered and in the freezer and whole large peice of turkey cooling from earlier. CDI turkey cut in sections to allow proper cooling and lettuce uncovered. |