|
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.-PObserved multiple food employees leave food preparation with gloves, walk to cooler for more product then return to food preparation without a glove change or hand wash. CDI through instruction |
|
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 food employees leave food preparation with gloves, walk to cooler for more product then return to food preparation without a glove change or hand wash. CDI through instruction |
|
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 one food ladle with food debris. Only observed one soiled ladle throughout the entire facility. CDI- Rermoved to be rewashed. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed quesadillas in reach in refrigeration unit that were cold holding at 48F. CDI- Removed from unit and place in walk in cooler to be cooled. |
|
21
|
0
|
Proper date marking and disposition |
No |
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 cesar salads in front reach in unit from yesterday that were not date marked. CDI- PIC date marked salads and stated that salads will be discarded at the end of the day. |