|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves, don new gloves for food prep, without washing hands. CDI-EHS explained when to wash requirements and employee properly washed hands and then donned new gloves. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TCS foods in rear prep unit being held on TPHC per kitchen manager as the unit was being repaired at start of inspection without time stamps to indicate when TCS foods were removed from temperature control. Kitchen manager stated foods were removed from temperature control at 10:15am. CDI-PIC discarded TCS foods from prep unit and placed replacement foods on TPHC with accurate time stamps. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeezed bottle and stainless steel shaker to the right of online order prep unit. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food containers. Allow all pans to air dry prior to stacking. |