|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee breaking green beans and placing them in a bag for cold holding with no gloves on. CDI-EHS intervened, explained they need gloves. They stopped, washed hands, put on glove and voluntarily discarded bag of green beans |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee wash off knife at the handsink. CDIEHS intervened and explained handsinks are for handwashing only. CDI-PIC took knives to be W/R/S at the dishwasher. |
|
14
|
0
|
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. -Pf Observed 3 knives in the clean dish drying area with food debris on the blade. CDI-EHS set aside and told PIC to W/R/S |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked tofu, yellow curry, noodles, in prep units above 41F. Food employee said they were made this morning. Observed cooked garlic in oil (soy sauce) sitting on the counter for easy access for cooking-60F. Food employee explained they take it out of the prep unit for lunch, then place back in the prep unit after. CDI-EHS explained these items need to be cooled properly before placing in the prep unit, and the sauce has to stay in cold holding. Soy sauce was voluntarily discarded, other items were placed in WIC to cool. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of degreaser with no label. CDI-food employee labeled. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil sitting on floor to prop swinging doors open. Eggplant sitting directly on shelf-bell peppers double stacked with a container of tomatoes on top. CDI-PIC put eggplant in a container. Removed tomatoes off peppers. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in the crack between the prep unit and the counter. EHS explained how this could lead to problems with contamination. CDI-Food employee took them to be W/R/S |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over customer food. |