|
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 employee return to kitchen from outside and use only water (no soap) to wash hands for less than 5 seconds and begin to don gloves and work. CDI-employee sent back to wash hands properly. |
|
21
|
0
|
Proper date marking and disposition |
No |
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 Observed sausage patties without a date label. CDI-labeled. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas on TPHC with handwritten label of time pizza came out of oven. According to written procedures on site, employees are to print a label on scale with beginning and discard times. CDI-employee wrote discard times on sticker. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of sanitizer stored on counter while employee cut and wrapped cheese to be placed out for customers. CDI-bottle relocated. |