|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee load dish machine tray with dirty dishes and then move directly to drying and handling clean dishes with no handwash. CDI: Employee was educated on when to wash hands. Employee washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed some unwashed produce stored over ready to eat items in the walk in cooler. CDI: Items reorganized. |
|
21
|
0
|
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 one container of ricotta cheese from 4/28 in walk in. CDI: Ricotta was voluntarily discarded. Overall facility has a strong date marking system and all other required items were properly dated. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes once they were clean before putting them away. CDI: Employee educated on how to properly air dry dishes. |