|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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. -P - Observed 1 food employee handle soiled equipment then handle clean single-service articles without washing their hands in between. CDI to ensure food employees wash hands when hands become contaminated and between task changes. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C - Observed handwashing sign missing from front counter handwashing sink and kitchen hw sink. Handwashing sign to be emailed to PIC. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat turkey in walk in cooler. CDI, foods relocated for proper storage. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed mozzerela cheese and feta cheese date marked with date of preparation and discard date exceeding 7 days but within parameters. CDI, discard date corrected to proper parameters while on-site. Date marking parameters for soft cheeses reviewed with PIC. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Oberved dish soap stored over single-service gloves on shelving above 3 compartment sink. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service cups overstacked with lip contact area exposed / unprotected behind front counter. |