|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed partially eaten employee foods stored on slicer and prep unit. CDI- removed; Instruction provided |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Observed food employee handle raw hamburger with gloves then return to cutting cabbage for cole slaw without removing gloves and washing hands. CDI- hands washed, new gloves donned |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed food employee handle raw hamburger with gloves then return to cutting cabbage for cole slaw without removing gloves and washing hands. CDI- outer leaves of cole slaw discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed all foods including multiple TCS foods out of temperature in main prep unit. CDI- placed on TPHC or discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked beef, chicken salad , cole slaw and tuna salad with no date marking. CDI- properly date marked3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed opened feta cheese on day 9. CDI- discarded |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11(A) Maintain equipment in good repair. Observed main prep unit cold holding at above 50 F. VR for repair or repalcement |