|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees performing cleaning tasks without washing hands prior to going back to food service. CDI - Hands washed and EHS educated staff when to wash hands. -2- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored in direct contact with RTE hot dogs. CDI - PIC moved hot dogs to higher shelf and educated staff about correct storage order. -1.5- |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked eggs and beans reheated inside soft tortilla shells to 108F. Eggs and beans were cold when put inside tortilla shell. CDI - EHS educated PIC that cold foods shall be reheated to 165F before placing into hot holding if prepared in-house. CDI - PIC placed these items on TPHC today for service, not to exceed 12:30P. -1.5- |
|
37
|
0
|
Contamination prevented during food preparation, storage and 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 waters and salsa on rolling cart outside labeled cage in walk in cooler. EHS advised commissary and facility PIC about protecting foods stored in a shared kitchen. Food moved to cage that is labeled inside walk in cooler. -0- |
|
42
|
0
|
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 blenders used to make salsa and other blended foods stored with standing water inside the removable cup. Cups inverted so the water drains. -0- |