|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw hamburgers. Employee discarded gloves and then began to handle tray to place cooked hamburgers on. Employees must wash hands after handling raw animal foods. CDI - Employee educated and she washed hands. 0 pts. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Cut tomatoes held using TPHC were missing TPHC label. CDI - PIC placed TPHC label on pan. Last inspection was missing written procedures so only half credit taken. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets present on both upright freezers. Replace torn gaskets. 0 pts. |