|
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 seconds, rinse using warm running water, then dry hands properly. -P Observed food employee washing hands with gloves on after handling raw chicken. CDI - educated to discard contaminated gloves and to wash hands properly in handsink. Washed hands properly.
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminating hands during handwashing procedure. Educated to turn the sink off with papertowel. s |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact salmon during checking the temperature on it (wanted to look at color). CDI - salmon went back into the oven to fully cook. Educated employee to check temperatures with thermometer not by using hands and verifying color. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days from the date that is recorded on the tag. -Pf Observed one shellstock tag not labeled. Observed a few tags not in chronological order by sell date. CDI - educated PIC about proper shellstock compliance. Placed the tags in order by sell by date. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee pounding chicken, then move to use spray arm and then use the handsink to wash hands without discarding gloves. CDI - educated to discard gloves when switching activities. Washed hands. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed milk in the walkin cooler not dated and the milk has been open for over 24 hrs. Observed meatballs prepared over 24 hrs ago with date label on product. CDI - educated about date marking criteria. PIC dated product. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil with no label. Observed large bottles of white wine not labeled. Educated to label working containers of food. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint. CDI - employes put on hair restraint. |