|
6
|
2
|
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 food employee re-contaminate hands by closing faucet without barrier. CDI, food employee e-washed hands per code. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P Observed pork skin as well as dried beef, pic could not produce an invoice. Items not produce in establishment. CDI, PIC removed items from retail until invoice or aprproved souce is verified. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
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 ham without date mark. PIC stated ham was opened more than 24 hours prio to inspection. CDI, ham labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 frozen lamb stored on the floor in walk in freezer. Lamb moved off of the floor. |