|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed one employee wipe hands on apron and then handle food tea leaves that are used for display and come into direct contact with food. CDI by instruction, employee washed his hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed one employee handling ready to eat rolls with their bare hands. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed equipment being stored in the handsink nearest the dish machine. CDI- equipment was relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm quat concentration. CDI- bucket was refilled to proper concentration.4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed employee use a food thermometer without sanitizing the probe first. CDI- probe was sanitized. |
|
21
|
1.50
|
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 prosciutto dated 11/6 and turkey dated 11/6 in the walk in cooler. CDI- foods were discarded.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 not dated that was opened on 11/13 and would not be used within 24 hours. CDI- food was datemarked. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food on the floor in the walk in freezer and one bag of onions on the floor in the walk in cooler. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a non functioning two compartment vegetable washing sink. |