|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on the dry storage shelves. CDI - drink was removed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw ground beef stored above raw pork chops in the walk in cooler.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw ground beef stored above cooked bacon in the walk in cooler. Observed raw turkey sausage stored above waffle batter in the prep unit. CDI - items were rearranged correctly.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw fish with gloves then touch the reach in cooler handle with the same gloves. Observed the employee then touch raw chicken (with new gloves) then touch the other reach in cooler handle with the same gloves. CDI - stopped the employee and explained the violation. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat violation 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed cole slaw and potato salad held on TPHC but the time was not marked. PIC knew the items were placed out at 12 PM; time was allowed to be marked. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the inside and outside of equipment. Cleaning also needed on the shelf under the breading station. |