|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
No Points Deducted Today:
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed an employee with several pairs of gloves on, and would take one pair off at a time. Ensure hands are washed after changing gloves. CDI- Educated. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed an employee making salads with his bare hands. CDI- Thrown away & gloves put on. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed deli meats stored below a bowl of liquid eggs. CDI- rearranged. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
-Observed cut lettuce at 54F in the make unit cooler at the end of the serving line. CDI- Thrown away. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
No Points Deducted Today:
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed salad (from lunch) in the MC kitchen tightly covered at 47F, and turkey tightly covered in the kitchen flip top. CDI- Educated and vented containers. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed bins of unidentifiable foods stored unlabeled in the kitchen. Label. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
-Observed an employee making bowls of soup without a hair net. CDI- Hair net provided.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
-Observed an employee with nail polish making bowls of soup without gloves. CDI- Educated. Gloves provided. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wiping cloths stored out pf the sanitizer (main kitchen & MC). CDI- placed in the buckets. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed residue, buildup, and/or debris on the large mixer (top and sides), the large kettle on the cook line, the walkin cooler shelves, the gaskets of the reach in cooler and flip top cooler, can opener, etc. Clean. |