|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler use their just-cleaned hand to turn off hand sink faucet.
CDI- Employee re-washed hands, used paper towel to shut off faucet. (-0) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed one bag of shredded cheese opened yesterday without date mark.
CDI- EHS confirmed opening date and employee date marks cheese. (-0) |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed apples for customer self-service with stickers remaining, stated to be washed. EHS directed PIC to re-wash apples, ensure stickers are removed, and provide either signage informing guests to wash before consumption (to be in compliance with 3-302.15, stating fruit or nuts not intended for washing, peeling, or shucking by customer shall be protected from contamination in self-service storage), or wrap washed apples prior to placement on the line
CDI- Apples pulled for re-washing and PIC asks staff not to order apples going forward; oranges and bananas only. (-0.5) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed wet stacking of dishes stored as clean.
CDI- Dishes spaced apart, drying methods discussed with staff. (-0.5) |