|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle personal cellphone and don gloves without washing hands. CDI - EHS instructed employee to wash hands and change gloves. - 0- |
|
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 marinated chicken, cheese mix, and mozzarella cheese holding above 41F. Observed 3 containers of garlic in oil mixture being held at room temperature. CDI - Chicken, cheese mix, and mozzarella moved to walk in cooler to be rapidly cooled. Garlic in oil mixtures voluntarily discarded by PIC. TPHC form filled out with PIC to keep GIO mixtures at room temp for 4 hours, and then discarded. - REPEAT - 3 - |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 ribs (4/16), cheese mix (4/28), chipotle sauce (4/28), vegetable stock (4/28), American cheese (4/24) all held past 7 day date marking. CDI - All food items voluntarily discarded by PIC. - 1.5 - |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present. Fully wash fruits and vegetables prior to use, removing any stickers present. - 0 - |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 plastic serving containers used as scoops in ranch dressing and various spices. CDI - Ranch scoop removed. PIC to go through spices and remove any scoops. - 0 - |