|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed an employee crack raw shell eggs with bare hands then put on clean gloves. CDI - stopped the employee and the PIC translated to the employee that after cracking raw eggs, hands need to be washed then new gloves can be put on. Employee washed hands and got new gloves. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. - Observed chicken thawing on the counter. CDI - explained proper thawing methods; chicken was moved to the reach in cooler to thaw. |
|
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. - Observed bags of lettuce, cilantro and bananas stored on the floor. CDI - items were removed from the floor.
3-305.14 Food Preparation - C - Observed chicken being prepped on a cutting board on the dirty dish side of the 3 compartment sink. CDI - explained that food prep is not to be done on the 3 compartment sink; the sink is only for washing dishes. Chicken was removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the meat and vegetable reach in coolers. Replace gaskets.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a broken wooden spoon on the drying rack; discontinue use. |