|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 for[of employee going from dirty to clean at ware washing; take off multi-use gloves and don single use gloves. CDI Food employee directed to remove and dispose of gloves and wash their hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching face and glasses then proceed to put away clean equipment/utensils. CDI Food employee instructed to wash their hands. REPEAT |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salads pulled from walk in cooler getting ready to be put in process above 45 degrees. Per CMS TILT policy, salad shall be less than 41 degrees. CDI Salads taken to walk in cooler for rapid cool down. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Be 3-501.13 Use approved thawing methods. Thawing methods are under refrigeration, completely submerged under running water where water temperature is below 70 degrees, sufficient water velocity to agitate, for a period of time where food does not rise above 41 degrees, or part of the cooking process. Observed turkey roast thawing in sink under running water and product was 51 degrees. CDI Turkey roast taken to walk in cooler for remaining thawing process and to be cooked after lunch. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment and utensils. Make sure to allow equipment/utensils to air dry to ensure sanitizer will work properly. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed fan attached to wall with dust and dust on the ceiling directly across from fan above food preparation station. Make sure to keep clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored in drawer with probe wipes and gloves. Make sure to store cell phone in designated area to prevent contamination. |