|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employees donning gloves without prior handwash. CDI- stopped employees and had them remove gloves and properly wash hands. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many food items between 42F and 45F at cheese station, sandwich station, and sushi station. No deductions today for cold holding, but future inspections will have deductions for food holding above 41 F. CDI- items above 41F removed or rearranged in display for rapid colling. |
|
21
|
3
|
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: Found two opened ham chubs dated 1/2/19 and 12/30/18 in deli case. CDI- both voluntarily discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
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: Found chicken wings on wing bar at 10:00 with no labeling, or method to determine time food should be discarded. Log book indicated wings removed at 9:20 am from temperature control. Staff stated food is discarded at 2:30 pm. Procedures call for discard of wings after 3.5 hours. Return visit to see additions to procedures to clarify when food is to be discarded. |