|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touch raw steak, change gloves and continue to prep with ready to eat foods. Observed another cook use gloved hands to touch raw steak then reach in with same gloved hands and touch onions. CDI- Food employees were educated and hands were washed. -2 points.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 sec, rinse, and dry without recontaminating hands. -P Food employee washed hands and then used same hands to touch sink knobs while turning off water. Same food employee did not wash hands in required amount of time(minimum 15 seconds) CDI- Employee was educated and hands were rewashed. |
|
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 food employee do multiple task such as prep and utensil cleaning with same gloves. CDI- employee was informed and gloves were changed. 1.5 points |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitize in 3 comp sink was registering 0 ppm. This was due to the quat sanitizer bag being empty. CDI- employee brought sanitizer during the course of the inspection and sanitizer was adequately mixed to 200 -400 ppm. CDI- 1.5 points. |
|
35
|
0
|
Food properly labeled: original container |
No |
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. Vinegar and oil squeeze bottles were lacking a date. 0 points |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Sliced meats such as turkey and ham in front cold hold display case were being stored directly below dripping condensation. Foods were wrapped and moved to different refrigeration. - 1 point. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Box of single service articles was being stored in direct contact with the floor. 0 points. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed along the interior and exterior of the cold hold display case and cold hold sandwich prep station. Remove greasy buildup from along the exterior of equipment used for prep located in back prep area. 0 points.
General Comment** Have sanitizer on hand at all times that prep is occurring. Recommend installing actual dates on the day dots used for date marking. |