|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - EHS intervened and hands were re-washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels unable to be provided due to dispenser not operating properly. CDI - PIC provided paper towels accessible for hand washing. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items were holding in a bucket above 45F; see temp chart. PIC stated items were placed for holding about 2 hours ago. CDI - Items taken to freezer to cool down rapidly.
Observed pimento cheese and other sliced cheeses in flip top unit holding 47F and above. CDI - All cheeses discarded. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 bag of portioned chicken with date mark. PIC stated it was cooked on 11/10. CDI - Bag correctly date marked.
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 pimento cheese (11/2), feta cheese (11/5), jalapeño smear (11/5), salmon smear (11/5), veggie smear (10/20), thousand isle (10/20), bleu cheese dressing (11/2), and goat cheese (10/01) Expired from time/temperature window.
REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food held in ice bucket next to handsink without splash guard. Store food away from handsink or provide splash guard for handsink at make line. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 stored inside products in cold drawers and dry goods. |
|
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. Observed floor fan in need of cleaning in food prep area. |