|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands then turn off nozzle with bare hands. CDI-EHS corrected action and they rewashed hands and turned off nozzle with paper towel to prevent contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC take metal scraper used for the grill, scraped food debris off grill then take it and dump remainder of food debris in trash can, while scraper was touching the trash can. CDI-PIC took scraper back top be washed rinsed sanitized.
4-702.11 Before Use After Cleaning - P Observed PIC wash, rinse, then santize a metal scraper by dipping it into solution, then shaking it and placing it on the drying rack. CDI-EHS explained food contact surfaces need to be wash/rinsed/sanitized and their sanitzier requires a 30sec contact time. PIC placed scraper back in solution for the correct time allowance. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed PIC using 4 hr time for lettuce, tomatoe on the make line without written procedures. PIC does use a written time stamp. CDI-EHS emailed procedures and PIC will send a picture of written procedures to EHS in a day or two.
PIC did not sign due to COvid protocols |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 lettuce in metal container, covered at 48F, in the WIC and the deli display case. PIC explained it was made 20mins before EHS arrived. CDI-EHS explained product will cool down faster with lids left open to allow cool air in. PIC opened all containers made today in the WIC and moved the containers in the display case to the freezer for rapid chill. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed unopened employee drinks/food in a bag stored over customer products. |