|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed three employee beverages on food prep surfaces. CDI- removed ; coaching provided RECOMEND ADD TO RED BOOK |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee change gloves with no hand wash during task change. CDI- hands washed, new gloves donned2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed food employee handle equipment handles and touch multiple pieces of equipment with gloves then return to food prep. CDI- see 13 |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed hand sink being used as dump, rinse sink. Directly drained. VR for correction5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed hand sink being used as dump sink. VR |
|
13
|
0
|
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 multiple task changes without glove changes. CDI- hands washed ; gloves changed |
|
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 container of pre-cooked eggs at 40F thawed started yesterday and not date marked CDI-date marked |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B)in sanitizer at proper concentration(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. |