|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed food employee using clean hands to turn off faucet. CDI- Instructed employee to use a clean barrier when turning off faucet. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw shell eggs being stored inside the same container as ready-to-eat food. CDI- Eggs were removed from the container. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed ham, cheese, and spinach opened with no date mark. CDI- Informed PIC on the date marking procedure and items were date marked.
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 sausage and potatoes both date marked for 11-27. CDI- Items were discarded. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed plastic trays stored with residue on them. Trays should be stored inside plastic covering or another way to prevent contamination from occuring. Also observed trays not inverted. |