|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (B) Wash hands after using the toilet room.- P. Observed employee return from restroom and begin to don food handler gloves to prepare sandwich. CDI - EHS directed employee to wash hands after returning from restroom even if hands were washed in the restroom. Hands washed and clean gloves donned. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large trash can and then bread rack pushed in front of back area hand sink blocking access. CDI - items pushed away from hand sink. Do not block access to hand sinks. Hand sinks must be accessible for use at all times. REPEAT |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
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 on date marking please visit: http://meck.co/FoodSafety. Observed open canned mushrooms in WIC and prepared tuna salad in front line display cooler with no date marking. PIC confirmed items prepared previous day and may be kept longer than 24 hours. CDI - date mark applied. All open or prepared TCS foods kept on site longer than 24 hours must have a date mark. REPEAT |
|
24
|
0
|
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 both cut lettuce and cut tomatoes using TPHC at front line. One time observed to be marked for items, however, PIC noted they go through lettuce much faster than tomatoes so the time is really for the tomatoes. When asked, PIC noted they did not discard the lettuce when the time expires for the tomatoes. Each item using TPHC must have its own discard time marked unless all foods will be discarded at the end of the one time noted. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of cleaner hanging on rack directly above condiments under front line counter. CDI - chemical relocated away from food. |
|
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 wiping cloths repeatedly used to wipe down front food prep area countertops without being placed into sanitizer between uses. No bucket of sanitizer set up for use with wiping cloths. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris accumulation on non-food surfaces of front line display cooler including door tracks, interior bottom surfaces, and gaskets. |