|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink with lid and straw stored above active prep table. CDI-PIC moved employee drink to designated drink shelf. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed one food employee wash their hands then turn off faucet handles without a clean barrier. CDI-EHS explained when to wash requirement and employee properly rewashed their hands.
Observed another food employee handle a frozen raw breaded chicken patty with gloved hands then exit kitchen to begin handing customers their food orders. EHS prior to cross contamination in lobby had food employee remove gloves and wash their hands. EHS discussed when to wash with PIC and recommended handwashing education with all staff members. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed over 15 plastic containers stacked with labels and/or label residue intact. EHS also observed plastic containers and bins with soil build up. All items were stored clean. CDI-Food employee removed items to dish machine to be thoroughly cleaned and sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken improperly cold holding on prep table. PIC at the time stated he was preparing the chicken for a catering order. CDI-EHS instructed PIC and food employee to either cook product immediately or place in walk-in cooler to quickly cool. Food employee placed the product in the walk-in cooler to quickly cool. Observed two raw beef patties cold holding in griller cooler drawer. CDI-PIC stated product was out during bulk cooking of burgers for large order. PIC immediately cooked and served both patties. EHS discussed proper cold holding procedures. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee handling and preparing food items without a head covering. Observed a second food employee with a long beard without a beard guard or effective hair restraint. Provide proper hair restraints for all employees that may handle or prepare food items. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked on both drying racks. No delivers reported today. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed shake lids, plastic dome lids, drink carriers, and napkins stored directly on floor in both dry storage areas. |