|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. Post written procedures in establishment. -0 points- |
|
8
|
0
|
Hands clean & 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 employee wash hands then turn off faucet without using a barrier, such as a paper towel. CDI - Employee rewashed hands using a barrier to turn off faucet. All other employees followed correct handwashing procedures. -0 points- |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of cooked sausage in walk in cooler without date mark. CDI - PIC voluntarily discarded. -REPEAT- -3 points- |
|
33
|
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 a covered plastic container of cooked chorizo in low boy cooler. PIC stated that chorizo had been cooked an hour prior to inspection. The plastic lid was removed from container to allow cold air to circulate in and around food product. Then chorizo was spread on to shallow sheet tray, covered with plastic wrap, and moved to walk in cooler to rapidly cool to 41F or less. CDI - PIC was asked again to uncover cooked chorizo to allow cold air to flow through product. -REPEAT- -1 point- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of mozzarella cheese stored on floor of walk in cooler. -0 points- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash, debris, and dust on non food contact surfaces of equipment, storage containers, shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points- |