|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed PIC handle soiled equipment with gloved hands. PIC went to prep RTE foods without a hand wash and only a glove change. Observed PIC handle trash and don gloves without a hand wash. CDI- Before any cross contamination occurred EHS instructed PIC on when to wash hands. After instruction was provided EHS observed correct 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 cut lettuce, cut tomatoes, cheese, red salsa, and green salsa all 45F. CDI PIC was able to place items on a 4 hr tphc. 9am-1pm to be discarded. EHS observed items to be discarded by the end of the inspection. |
|
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 steak dated (1/26) and cow tongue dated (1/23) past a the time/temp window. PIC stated the items were thawed two days prior to operation. CDI- PIC voluntarily discarded all seven bags (3 steak - 4 tongue) |
|
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 food debris and grease residue build up on cold hold equipment, cooking equipment, and hood system. Clean as often as needed to prevent and reduce the build up. |