|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee bread raw chicken, remove her gloves and proceed to don a new pair of gloves. CDI-- Instructed employee she must wash hands between every glove change and especially when handling raw chicken. No points deducted. |
|
21
|
1.50
|
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 sliced ham that was dated with a date of 12/10. CDI-- Ham was discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed some prepped items such as tomatos and lettuce with a recorded temperature of about 50F in reach in cooler. PIC explained they had been prepped and immediatley brought to reach in cooler. CDI-- Explained that food products must be cooled down before being brought to cold holding. Both items brought to walk in cooler for cooling down. |
|
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 two bins of onions stored with no protective covering. No points deducted. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth stored in soapy water.
3-304.14(B) Hold in-use wiping cloths in sanitizer maintained at the correct concentration. Observed in-use wiping cloths stored in sanitizer that was weak in concentration. |
|
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 plastic bins. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of cup lids that were unprotected and exposed to contamination. The rest of the stacks of cup lids were protected. No points deducted. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed the food contact surface of the meat slicer was chipped, torn, and damaged. CDI-- PIC removed that specific compartment and stated he was able to use the machine without it. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages and personal items stored on prep tables throughout facility. |