|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed dishwasher handle soiled spray arm and equipment then proceed to put on clean gloves to handle clean equipment. CDI by instruction. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 hot dogs with date of preparation of 9/9, hot dog in prep unit with date of preparation of 9/12, carrot with date of preparation of 9/13, pasta with date of preparation of 9/13, ham with date of preparation of 9/9. CDI, foods voluntarily discarded by PIC. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed falafel thawing in prep sink under running water at 78 degrees F./ |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white storage bins for dry food ingredients not labeled as required. |
|
37
|
0
|
Contamination prevented during food preparation, storage and 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 ice stored in bags on ground in downstairs freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
4-101.16 Sponges Use Limitation - C - Observed 1 sanitizer bucket weak behind bar and stored on ground. Observed wet cloth used to stabilize cutting board in kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed tea urns stored less than 6 inches from the ground and clean tongs stored near soiled area near oven door. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights over equipment and clean single-service items in downstairs store area not shielded. |