|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed the food employee prep raw meat , touch 3 comp sink knobs and then return back to prepping raw meat with same gloved hands. Ensure that gloves are changed and hands are washed in between task. CDI REPEAT- PIC educated employee, gloves were changed and hands were washed. - 3 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C/6-501.12 Cleaning, Frequency and Restrictions - C
Observed cracks throughout on meat market floor. Clean buildup from walk in cooler floor associated with raw chicken storage. 0 points.
General Comment: Ensure that prepped raw foods are handled with priority to refrain from foods being in the temperature danger zone for extended periods of time. |