|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee food and drink stored on rack with cleaners and bags used for facility. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 employee go from handling soiled utensils to storing clean dishes without washing hands. CDI hands washed. |
|
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
Observed employee handling RTE food with bare hands. CDI items that were handled were discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw beef over mixed potatoes and raw beef balls stored above honey. CDI items relocated. Repeat.
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw ground beef stored above pork. CDI items relocated. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P
Observed foods that were separately stored and recorded but did not have a label stating it needed to be cooked to 165F. CDI rack labeled. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 duck fat held since 1/19, arugula from 1/19, tomato paste from 1/15, elbow and penne pasta held over 7 days. CDI items discarded. Repeat. |