|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Employee putting raw chicken raw and vegetables on skewers using bare hands for packaged take and cook foods. CDI- Food items are raw. Best practice to reduce bare hand contact with take and cook raw foods. (0pts) |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed commercially packaged turkey stored over commercially packaged bologna in large walk in cooler. PIC Brent advised that they are training new personnel this week. CDI- by moving the bologna to a new location. (0pts) |
|
42
|
0.50
|
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 bus tubs in the meat room. Air dry all equipment and utensils to prevent contamination. |