|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P: Employees must use approved procedures for cleaning hands. Observed employee use soap and warm water to clean hands but did not wash for required time period. CDI- discussion and direction. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF: Employees may not contqact ready to eat foods with bare hands. Observed employee remove Romaine from box with bare hands and process to wash hands and don gloves to chop romaine. CDI- discussion and direction to re-wash Romaine. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: TCS foods shall be date-marked with date of earliest preparation. Found chicken strips cooked on 2/13 labeled with 2/14 as pack date. CDI- PIC pulled product and re-labeled. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures - P,PF: Follow approved procedures for specialized processes. Observed container of acidified rice for sushi to not be labeled as per HACCP flow chart. CDI- rice labeled with time prepared. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels - PF: TCS foods prepared and packaged in a facility shall be labeled with ingredients, allergen sources, and other required information. Observed wraps in customer self-service case without labels communicating ingredients, allergens sources, etc. CDI- items pulled by PIC and relabeled. |