|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning ProcedureWhen washing hands, turn off water with a papertowel rather than bare hands as observed today. Corrected through instruction. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved the RI fridge holding foods at 42F today. When holding TCS foods between 41-45F, then these foods can only be held for 4 days after they have been opened/made. Observed homemade tarter sauce that had been made >4 days prior- discarded today. Date marking sheet given. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore ice scoop on a clean surface- soiled today. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentObserved the milk cooler in disrepair today making it hard to clean for staff. Repair this unit or replace. |