|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P
PIC walked outside and came back in and donned gloves without washing hands. CDI- Stopped and direcred to wash hands. REPEAT
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.
Employee washed hands and did not turn faucet off without a barrier. CDI- Re-washed hands. |
|
13
|
1.50
|
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
Observe an employee slice raw beef with gloves, finish, and proceed to continue operating without discarding gloves. CDI- Stopped employee, gloves discarded and hands washed.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Basil, bean sprouts, and multiple other spices unprotected. Keep protected when not in use. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Ice machine has black build up in interior. Clean ice machine. REPEAT. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed a large bowl of wrapped noodles sitting on top of a flip freezer. Noodles were recorded at 100F (see chart). PIC stated cooling started at 10:30am. CDI- Noodles dumped into a large metal bowl and bowl submerged into a large ice bath in prep sink to finish cooling properly. Facility must acquire metal sheet trays to cool noodles. Will make later visit to confirm. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
Knife stored in a non-clean, non-dry surface. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Prep table cuttting boards in need of replacing. REPEAT. |