|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them, before donning gloves and between glove uses. -P Observed one food employee hand dispensing sliced tomatoes at front deli section with gloved hands, go to customer section on the floor and return to kitchen for more food prep without removing gloves and handwashing.
Observed another food employee wash hands and turn off faucet without using a barrier against recontamination. Fresh gloves were then put on for food prep. CDI - Hands rewashed and PIC educated staff on when to wash hands and requirement to wash hands without recontaminating them. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed RTE meatballs thawing under cold running water at 84.7F. Internal temperature of RTE meatballs was 71.4F. CDI - PIC placed these items under refrigeration to cool. EHS advised PIC that the definition of cold water is 70F or below and during warmer months, thawing under refrigeration or another effective method may be necessary to meet approved thawing methods. -.5- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed jerk sauce on shelf to the immediate right of handsink near fryer station with water buildup on outside of box and one opened bag as a result of drips from hands after handwashing. EHS advised PIC to moved food more to the right to make it more difficult for water from hands to drip on boxes when reaching for paper towels from wall dispenser. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A)(1) Store utensils in a clean, dry location. Observed cutting utensils for cheese station stored in utensil holder with buildup inside section in direct contact with utensils. -.5- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup along front vented section of hood section. Clean this section on a regular schedule to prevent buildup. -0- |