|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee use gloved hands to grab raw chicken and then proceed to grab bowls and conduct RTE food prep without glove changing or hand washing occurring in between. CDI- Employee was educated immediately on proper hand washing and glove changing.. Hands were washed and gloves were changed. 0 points. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf/5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed hand washing sink being blocked off by hot hold unit near grill station in back of kitchen. Observed hand sink in waiter/waitress station with ice in the basin. CDI/CBI- Education was given on proper use and accessibility needed for all hand sinks. Hot hold unit was moved so that hand sink area was accessible. - 1 point. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed food employee touch raw chicken and used same gloved hands to touch bowls and conduct other food prep. Also observed spatulas being used to touch RTE chicken on grill and raw chicken on same grill without any clear separation of which spatula is used for which prepped chicken item. CDI- education was given on proper hand washing and glove changing, color coded spatulas are to be ordered and employee washed hands and changed gloves. -1.5 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large containers of lettuce cooling fully wrapped and in dense portions. CDI- lettuce was made into shallow portions and cooled aggressively. -1 point. REPEAT. |
|
43
|
0.50
|
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. Observed cleaned bowls stored in containers with food debris buildup. Ensure cleaned utensils are stored in clean containers. -.5 points.
General Comment: Ensure that time stamps are being placed on flour used for raw chicken and water used for raw chicken. Also ensure that these items are included on the already approved TPHC documentation. |