|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler using wiping cloth and then return to handling RTE food without washing hands. CDI- Food handler washes hands before resuming. (-2)
2-301.15 Only wash hands in handwashing sink. -PF Observed food handler washing hands at prep sink. CDI- Food handler re-washes hands at hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp beside cooked seafood in WIC and raw seafood behind RTE foods in cold drawer 1. CDI- Storage order rearranged, storage order graphic moved to inside WIC near relevant shelf for guidance. (-1.5)
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef beside raw chicken in WIC. CDI- Poultry moved to very bottom, below other raw proteins. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed lobster wine sauce in use past discard time on TPHC label. CDI- Sauce voluntarily discarded. (-1.5) |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker label at fliptop. EHS reminds PIC that washed fruit should not bear stickers; CDI- avocado is moved to prep sink for re-washing. (-0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knife stored with blade between back of paper towel dispenser and wall. CDI- Knife moved to warewashing. (-0) |
|
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. Observed broken handle loosely attached at doors for both WIC and WIF. Repair at earliest opportunity. (-0) |