|
6
|
0
|
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.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees with gloves handle soiled surfaces then return to working with food without a glove chnage and required hand wash. CDI- food employees directed to change gloves and wash hands; lots of isntruction with PIC staff to address this issue |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being marinated directly next to open pan of cooked eggplant. CDI- eggplant removed3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees with gloves changing tasks(walking to cooler to get more product, sanitizing back to food prep, washing utensils back to food prep) without changing gloves. CDI- instruction provided to multiple PIC's3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods in walk in cooler |
|
21
|
1.50
|
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 multiple TCS foods made yesterday or day before in containers with no or incorrect date mark.
CDI- date marked or discarded x |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 facility not properly labeling TPHC foods and not following written TPHC procedures . TCS foods placed on TPHC yesterday not discarded . CDI- discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple TCS foods ambient cooling in closed containers in walk in cooler or open at room temperature. CDI- process changed |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 leafy greens washed in 3 comp sink with soiled utensils and wash solution in wash compartment. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in clean, properly concentrated sanitizer between uses. Observed raw chicken station wiped down with sanitizer cloth and excessively soiled cloth put back in solution. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.Observed multiple unashed plant foods not washed. |