|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF
Observed dish employee wash hands at 3 compartment sink then wipe hands off on apron and proceed with ware washing. CDI Employee stopped and directed to wash hands. |
|
13
|
1.50
|
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 food employee working on line then go to walk in cooler to grab more drink boxes (opening cooler door while wearing gloves) then go back to line and start with food preparation direct contact with making burgers. CDI Food employee stopped and directed to remove gloves and wash hands.
Observed food employee at ware washing leave area then come back wearing same gloves and then begin putting clean equipment/utensils away. Gloves were damaged and ripped from prior task. CDI Dish employee stopped and directed to wash hands. |
|
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 pack of mozzarella cheese without a date marking. CDI Product was voluntarily 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 Observed salads going out on TPHC above 45 degrees (41 degrees for CMS). CDI Salads were pulled and placed in freezer for rapid cool down. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed flies in the food establishment. Make sure to keep the doors closed and food covered at all times. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor dust on fans. Make sure to increase cleaning frequency. REPEAT. Points not escalated due to prior issues were addressed. |