|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P2-301.15 Only wash hands in handwashing sink.-PF Observed food employee cleaning off raw chicken with no soap or water, only wet cloth, go to 3 comp sink and wash off cloth and gloves then take to back and return to line. PIC asked her what she was starting she said tending the cooked chicken but she ahd not changed gloves or washed hands since the raw chicken. CDI- gloves removed; hands washed and coaching for cleaning effectively |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee bare handling arepas. CDI - will be cooked again ; coaching provided; hands washed and gloves donned |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Ready to eat cheese and vegetables in open containers placed on raw chicken soiled prep surface. CDI- instruction provided; product moved |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods(see temp chart) cold held above 41F. CDI- moved to walk in cooler to cool |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observd boxes of food on floor in walk in freezer |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed solution soiled holding soiled wiping cloths. CDI- removed discarded; remade |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors to be excessively greasy. Hazardous to walk on . |