|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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. Observed food employees recontaminate hands by bare hand contacting the sink faucets when turning the sink off. CDI - educated to turn handsinks off with papertowel to prevent recontamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
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. Observed mold build up in ice machine. Advised to clean more often. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken out of temperature in the flip top cooler. Refer to temperature chart. CDI - pulled product to rapidly cool. Cold holding equipment is not meant for cooling. After preparation, cool down. Use thermometers more often. |
|
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 cut chicken in flip top units out of temperature. CDI - educated food employees to temp the product after pulling chicken from walkin cooler, cutting, and packaging. When rapidly cooling product, allow air flow or store in freezer for rapid cooling. Reminded food employees that we cool down before we store in cold holding equipment; cold holding equipment is not meant for cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). Observed one chocolate cooking without a product label on. CDI - PIC provided sticker to the cookie. Labels are correct with common name of food, ingredients, and allergens. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint or beard guard. CDI - put on hair restraint. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic containers wet stacked. CDI - pulled containers apart. Advised to allow items to air dry after sanitizing. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsink with no trash can. CDI - advised to provide trash can for handsink. |