|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee working on cash register with gloves on. Employee then used same gloves to take a baked good out of the display case. Gloves must be removed, hands washed, and new gloves donned after working on register if food is going to be handled. CDI- PIC directed employee to wash hands. EHS had conversation with PIC about importance of when to wash and glove use. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the large mixing bowels used for bread are not being properly sanitized. Through conversation with PIC and staff it was determined large mixing bowels are only washed in place and never sanitized. Baking equipment should be washed, rinsed, and sanitized at least once every 24 hours. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 opened deli ham in the walk in cooler dated 10/29. When opened, deli ham only has a 4 day shelf life if held between 41F - 45F or a 7 day shelf life if held at 41F or below. CDI- Ham was voluntarily discarded.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed two containers of deli ham in the prep cooler dated 11/7 and 11/8. Both containers of sliced ham came from the ham in walk in cooler dated 10/29. The date the ham was opened should follow any ham placed into a smaller container. Not the date that container was prepared to place in the prep cooler. CDI- Both containers of ham voluntarily discarded as they had expired the time/temperature window. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer with no label. CDI- Bottle properly labeled. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 chicken salad prepared this morning in prep top cooler holding at 55F. Employee stated chicken salad had just been prepared and placed directly in prep top cooler. The top of a prep cooler is designed for holding temperatures and will not cool food down. CDI- Chicken salad placed in walk in cooler for rapid cooling. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of scoops submerged in food product in two large containers. Handles must stay above food to avoid contamination. CDI- Scoop handles removed from food products. REPEAT VIOLATION. |