|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee coffee thermos on prep table where cans are stored and cans are opened. CDI- drink moved, EHS discussed placing drink where no contamination of food items can occur. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning shaker at cook line with no label. |
|
39
|
1
|
Contamination prevented during food preparation, storage & 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 pallets of bread stored on the floor near delivery area. PIC stated these products were delivered yesterday, usually are put up on rolling pallet with wheels to keep at least 6 inches off floor. Current storage has bread on floor. CDI- bread moved up off the floor during inspection. EHS suggests PIC have conversation with delivery drivers for bread- ensure this is stored up off the floor. |