|
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 an employee wash hands after adjusting clothing and at the end of the procedure the employee turned the facet off with bare hands. This action recontaminates ones hands. CDI- Education was provided and EHS observed proper hand washing. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC touch baked potatoes with bare hands. CDI- EHS cooked potato to 181F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 RTE chicken dated for seven days however the chicken was at 44-45F. At 42-45F TCS foods may only be kept for four days. CDI- Education was provided to PIC on proper date marking. PIC dated item for four days.
NOTE: TCS foods held at 42-45F may only be kept for four days. TCS foods kept 41F or below may only be kept for seven days. Day of prep is day one. NOTE: In 2019 all TCS foods must be kept at 41F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed all shakers to be in use without proper labeling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed wiping cloths in sanitizer stored on the floor. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed Ac/heat vent with dirt debris build up. Also observed hard to reach areas of walls and floors with minor food debris build up. Hard to reach areas are behind or underneath equipment. Clean areas noted as often as needed to prevent or reduce the build up. |