|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees wash hands and turn faucet off without using a protective barrier. Ensure all employees follow the full cleaning procedure. A protective barrier should be used to turn faucet off to avoid recontaminating hands. CDI- Issue discussed with PIC. EHS discussed issue with one of the employees. PIC will go over cleaning procedure with all employees. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee coming from the kitchen carrying a sanitizer bucket. Employee than began to prepare a bagel with the same gloves on. When gloves are contaminated they should be removed, hands washed, and new gloves donned before engaging in food preparation. CDI- PIC stopped employee and had them remove gloves and wash hands. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 an open container of hummus dated 7/8. Once opened, hummus can only be kept for 7 days with day 1 being the day it was opened. CDI- Hummus discarded. Repeat violation.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked sweet potatoes, cooked cauliflower, and cooked chicken all from yesterday with no date. CDI- Items dated. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed so that abrasives and cleaning chemicals are removed. Use a distinct separate water rinse after washing and before sanitizing if using a three compartment sink. Observed an employee washing utensils in the three compartment sink. There was little water in the wash compartment, and soapy water in the rinse compartment. Employee was scrubbing utensils in the rinse compartment. Utensils must be washed, rinsed, and sanitized. All steps must be properly followed. CDI- PIC drained both compartments and refilled with detergent in the wash compartment and water in the rinse compartment. The sanitizer was at the correct concentration. |