|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed food employee bread raw chicken, don gloves, and move to different food prep without washing hands. CDI - EHS instructed employee to wash hands and discussed when to wash hands. Employee has only been on staff for a few days and is still learning. All other hand washing was in compliance. - 0 - |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump container of liquid in hand sink. CDI - PIC instructed employee’s not to dump anything down hand sink. - 1 - |
|
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 cut Brussels sprouts, coleslaw, linguini, edamame, mozzarella cheese, thawed crab legs, and open milk stored in various coolers and prep tops without dates present. Most items came from bulk batches in walk in cooler. CDI - Bulk batch items were dated. Any items with date of prep unknown voluntarily discarded by PIC. - 1.5 - |
|
35
|
1
|
Food properly labeled: original container |
Yes |
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 separate seafood breading and chicken breading without labels. Label items to prevent cross contamination. - 1 - |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of microwaves and shelving throughout facility in need of cleaning. - 0 - |