|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee recontaminate hands on handles after washing. CDI- re-washed2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee enter deli area and donn gloves wihtout first washing hands. CDI hands washed2-301.14 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 with gloves handle soiled utensils and return to food prepartation without glove change or hand wash. CDI -hands washed |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed hand towel dispenser completely blocked and inaccessible to employee washing hands by suhi cart so he had to go to a food prep station for a paper towel. CDI cart removed |
|
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 changing tasks including leaving and returning to deli island for food preparation with gloves and no glove change. CDI instruction to PIC |
|
14
|
1.50
|
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. -PfObserved multiple utensils stacked on sanitizer drying board with grease or sticker residue and / or light food debris. CDI- removed to reclean |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac n cheese, baked beans, and pre-cooked potatos hot held below 135F. see temp chart. CDI reheated to above 165F |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple cut leafy greens, sliced tomatoes, pasta salad and other TCS foods held above 45F. see temp chart CDI- discarded, removed to cool or placed on temporary TPHC |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous soiled wet wiping cloths overflowing sanitizer bucket not in soultion. CDI- removed to unclean linen |