|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed employee adjust mask on face then proceed to handle clean beverage cup. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap available at handwashing sink at prep line. Employee stated using sanitizer. CDI, soap provided. Ensure hand sanitizer is not used in lieu of handwashing. Using hand sanitizing may be used in addition to. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw turkey removed from commercial packaging and stored over vegetables in freezer. Observed raw shrimp and fish stored over feta cheese / RTE food in walk in cooler. CDI, foods relocated for proper storage. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS foods cold held in walk in cooler between 43-45 degrees F. PIC suspected due to being in and out of cooler. Foods remained beetween 43-45 degrees F while on-site. See temperature observations above. Vr to ensure calibration of WIC to ensure all TCS foods remain cold held at 41 degrees F and below. Observed milk and breading held above 41 degrees F at breading station. TPHC discussed as option and handout provided and completed while on-site. |
|
21
|
0
|
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 portioned lasagna and meatball not date marked in prep cooler and employees did not know when prepared. CDI foods voluntarily discarded by PIC. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed WIC not maintaining TCS foods at 41 degrees F and below. Foods found between 43-45 degrees F. Will return to ensure calibration of WIC. |