|
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.-P Observed food employee not washing hands when needed. Food employee handling money and other tasks, then not washes hands before beginning food preparation. CDI - educated to wash hands and put on gloves before food preparation. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare handing customers food while dispensing food into single service articles. CDI - advsised to restart process. Educated to use tongs to dispense food and if hands are going to be in the food when dispensing then wear gloves. Advised to wear gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer on storage rack with dried food debris on slicer. CDI - educated to spend more time on a proper cleaning procedure. Sent through a cleaning procedure at 3 comp. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed slaw dated from 8.18.17 - 8.23.17. Product is not at a temperaure to hold for 7 days. Product should have been labeled with a discard date of 8.21.17 to hold for 4 days. Product has been held over by 9 days. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with no hair restraint. Advsied to get hair restraint. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed Jambalaya spoon stored on paper towel. CDI - moved to 3 compartment sink for cleaning procedure. Educated that food contact surfaces are not stored on absorbant materials. EHS and PIC spoke about holding in use utensils in hot holding unit (metal container with water for utensils at 135F or above). |