|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee, without gloves, cutting green onions that were to be used as both a garnish and ingredient in fried rice. PIC stated that half of green onion would not undergo the cooking process. CDI - Employees cooked green onions. -1.5 points- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed two hand washing sinks in food prep area without hand soap. CDI - PIC provided soap. -1 point- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of slaw and house made dressing in walk in cooler without date marking. PIC stated both items were made the day prior. CDI - PIC labeled all containers with date of preparation. -1.5 points- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points- |