|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee finish taking money from a customer and then proceed to put on gloves to prepare food. CDI-EHS stopped employee and instructed them to wash their hands. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed cooked chicken, beef and shrimp in the flip unit that were not properly date marked. PIC stated that the foods were cooked on Saturday and that the dated containers were in the WIC but were washed. CDI-items in flip unit were properly date marked. REPEAT |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of noodles and lo mein being stored on the floor of the WIC. Observed raw chicken being stored on the floor. CDI-noodles and chicken were placed onto shelves. REPEAT |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer being used to wipe surfaces. CDI-EHS instructed PIC to make sanitizer. |