|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves remove glasses and then continue food preparation. CDI Food employee stopped and directed to remove gloves and wash hands. Observed food employee wearing gloves on line go to remove pan go to back room; take pan to ware washing and throw away sheet pans in garbage and go back to line wearing same gloves. CDI Food employee stopped and directed to remove gloves and wash hands. ** Hand washing required when gloves are soiled.** |
|
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 bag of lettuce date marked for 4/26. CDI Product was discarded. |
|
22
|
1
|
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 At time of inspection observed tilt board not filled out and food already placed on time. Observed product holding in unit (salads) to go on time above 41 degrees. As per CMS policy, salad shall be cooled to 41 degrees before removed from walk in cooler to place on time. CDI PIC filled out TPHC board and salads placed in walk in cooler to cool down. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the freezer floor. Make sure to keep off the floor. |