|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed several food employees wash hands for less than 10 seconds. CDI - Manager huddled all employees and discussed proper handwashing. Employees rewashed.
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 washing hands properly but closing hand sink handles with clean hands. Hand sink handles are soiled surfaces and require a barrier. CDI - Employee rewashed hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several food containers at 41F uncovered in the walk in cooler. Once foods reach 41F properly cover foods for protection from contamination.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed chips stacked high against the wall making the wall a food contact surface. This process should be discontinued or a barrier should be in place to prevent contamination from the wall as it is not cleaned and sanitized. CDI - PIC discontinued process and will utilize additional bins or barrier moving forward. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot holding at 127-135F. It appears that rice dropped in temperature during process of mixing products. Note: No points observed as all other food items at proper temperature. CDI - PIC discarded. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed avocados that were labeled as wash with sticker residue. Be sure to remove sticker to completely wash avocados. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Observed single service bowl stored in the chip container. Do not use bowls for scooping. |
|
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 pans and lettuce spinner wet and in storage. Air dry all utensils and equipment prior to storage. |