|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee don gloves after being directed to do so. No hand washing before donning. CDI-directed employee to remove gloves, and wash hands; and discussion with PIC. |
|
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 employee assemblingsalads with bare handscontact of ingredients. CDI- discarded salad and discussion. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed skim milk in pitcher 53 F. Observed portioned deli meats in flip top overstacked in wells 48 F-73 F. Tomatoes in flip top overstacked 58 F. CDI- All items moved to freezer and refrigerator with ambient temperature of 36 F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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: Found butt ends of chubs dated as far back as 5/4. CDI- discarded all. Found opened buckets of mozzarella cheese not date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Observed dense volume of pulled chicken tightly covered 81 F. Portioned individually wrapped sliced deli meats in prep cooler 76 F. Do not utilize prep coolers for cooling foods. All foods going into prep coolers should be 45 F or below. CDI- moved portioned meats to alternative refrigeration. Vented chicken. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
.4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed broken thermometer in prep cooler. |
|
35
|
1
|
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 oils at grill not labeled.
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Found foods packaged on premises with incomplete labels, including incomplete ingredients, in grab-n-go. Also observed wrapped cookies, desserts, at front counter with no labels; received from other vendors. Incorrectly labeled foods pulled from self service. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found wiping cloths in buckets of water. Hold in a sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking of containers. |