|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employees used gloved hands to prep raw eggs and pork. Food employees changed gloves prior to prepping ready to eat foods without hand washing occurring in between. Ensure that hands are being washed when working from raw to ready to eat foods and before donning new gloves. REPEAT |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork and eggs being stored over ready to eat foods in refrigeration throughout. Also observed uncovered foods in refrigeration throughout. CDI-foods were rearranged during the course of the inspection. Refrain from storing sweet tea containers on the floor. CDI- tea bucket up was uplifted off the floor.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee using gloves to do multiple activities without changing them in between task. CDI- food employee changed gloves after being educated on proper glove changing procedure. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grits, sausage and mushroom soup was being hot held below 135. CDI Foods were discarded and reheated to 165 degrees. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tcs foods that were prepped overnight lacking date marks. CDI- date marks were added to products as needed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed mushroom soup being stored inside of single service sour cream container. Also observed single service articles being washed with cleaned dishes. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Food employee was using 3 comp sink to wash hands. Ensure that hand washing is occurring at hand washing sink.
General Comment: Remove black mold from caulking associated with the 3 comp sink. |