|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves when moving from raw to ready to eat foods, however no handwash was performed. CDI: Employee was educated and washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat items. CDI: Items reorganized. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed house-made fried onion straws being held at room temperature. CDI: Onion straws voluntarily discarded. EHS and PIC discussed holding the item on TPHC for 4 hours. |
|
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 some TCS sauces/jams and chicken wings with prep dates from more than 7 days ago. CDI: Items were pulled from the freezer and thus properly dated. Chicken wings were 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 bottles of cleaners and disinfectants stored on liquor rail. CDI: bottles relocated. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 3 squeeze bottles and one container with white granular with no labels. CDI: PIC stated that items were water, oils, and salt. Product labeled. REPEAT VIOLATION |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth at prep sink held in 100ppm quat sanitizer. CDI: bucket refilled. REPEAT VIOLATION |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures - C Observed no rinse compartment set up at 3-comp sink. Only a pre-rinse, wash, and sanitize. CDI: Compartments properly filled. REPEAT VIOLATION |