|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-PObserved staff handle soiled handles with gloved hands and perform no glove change or handwash before returning to food preparation. CDI- PIC had employee remove gloves and wash hands |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed open raw chicken stored over raw beef on shelves in walk in cooler. CDI- reorganized3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bag of potatos stored on prep table where ready to food was being re-plated. CDI- removed to wash 3-304.15(A) Discard gloves after a task is completed or any time they are damaged or soiled. -P Observed multiple staff changing tasks without changing gloves. Task changes included leaving stations for another part of kitchen involving door opening with gloves then returring to food preparation with no glove change. CDI- PIC had employee change gloves |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed multiple utensils stored as clean with slight food or sticker residue. CDI- removed to re-clean |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved cut leafy greens and two containers of sliced cheese to be 47 F on sub shop line. CDI- removed to cool |
|
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 cut and re-wrapped chub of beef in sub shop walk in cooler not date marked. PIC stated it had been cut two days ago. CDI- correct date marked on chub |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados brought to sashimi area. Later two were placed on the cutting board to be prepared. PIC stated they were not washed and they still had stickers on them. CDI- removed to wash |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed many soiled points of contact on multiple pieces of equipment: all handles soiled with food residue or debris. |