|
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 putting cheese on omellets with no gloves on. CDI-EHS intervened and food employee voluntarily discarded cheese and omellet got to 170F. Food employee washed hands and put on gloves. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce in the WIC above RTE lettuce and cooked zucchini. CDI-PIC changed storage order and put RTE on the top shelf. REPEAT. VR REQUIRED 4/9/2021. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cole slaw in the stand up at 44F, PIC said they made it this morning. CDI-EHS explained cold air needs to be able to get inside and cracked the saran wrap.
PIC did not sign due to Covid protocols. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed floor stain and grout stored over single use cups in the dry goods area. CDI-Food employee moved chemicals to the bottom. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed new sanitizer strips on site but new sanitizer not in the 3-comp sink. PIC said they brought these in and said to use these. VR REQUIRED 4/9/2021. |