|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed food employee crack shell egg and don new gloves without engaging in handwash. Hands must be washed between glove change when moving from raw to ready to eat. CDI- Employee was instructed on when to wash. Employee engaged in hand wash and donned new gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Handwashing Signage. Observed no handwash sign at either handsink in facility. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperature of egg to be 135F. Eggs must be cooked to 165F when cooked in microwave. CDI- Egg was discarded, employee cooked new egg to temperature of 175F.
3-401.12 Raw animal foods cooked in the microwave shall be stirred throughout the cooking process, covered to maintain moisture, heated to 165F in all parts of the foods and allowed to stand for 2 minutes. Observed egg cooked in microwave was not stirred during cooking process, did not reach 165F, and did not stand for 2 minutes. |
|
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 lettuce in bottom flip top cooler with no date mark. Observed several bags of pork pate in freezer with no prep or freeze date. Date mark products with prep date and freeze date before placing in freezer. CDI- Lettuce and pork pate properly date marked.
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 ham stored in flip top cooler that has passed the time and temperature window. CDI- Ham voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of bleach over 200 ppm stored hanging on hand sink. CDI- Bleach spray bottle moved to proper location. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints. Observed no employee in facility wearing a hair restraint. Hair restraints must be worn while preparing food to avoid contamination. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee food and beverages stored on counters throughout facility. Designate area in facility for employee food and beverages to avoid contamination of customer products. |