|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw
beef and chicken with gloves. Employee then began other tasks with the same gloves. Ensure gloves are removed after handling
raw animal proteins. CDI- Employee removed gloves and washed hands. PIC educated employee on proper glove use. |
|
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 to-go salsa cups being stored in an ice bath at
50F. The walk in cooler is cold holding TCS foods at 42F. TCS foods must be maintained at 41F or below. Salsa cups placed on
TPHC today. TPHC form will be provided to facility today. VR- A verification visit will be made to facility for walk in cooler. |
|
26
|
1
|
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 a spray bottle of window
cleaner with no label. Another spray bottle had a degreaser label and a bleach label. CDI- Spray bottles properly labeled. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 plastic souffle cups being stored in food products as scoops. Only a scoop
with a handle above and not touching the food can be left inside the container. CDI- Plastic cups removed. |