|
8
|
0
|
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 PIC don new gloves without washing hands in between tasks. -CDI- EHS educated PIC on washing hands before donning new gloves. PIC used proper handwashing procedures and donned new gloves. (0 pts) |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed RIC that was said to be held on TPHC without any prep or discard time. PIC stated that the rice was made at 1:30pm. -CDI- PIC marked the rice with the correct times. REPEAT*** (3 pts) |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed chicken thawing in water that was not running. Water must be 70F or below and must be continuously running while thawing. -CDI- Cold water was turned on to continue the thawing. (0.5 pts) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
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 bowls and containers of food being stored directly on the floor in the WIC. -CDI- PIC relocated the food on low shelves to be stored off of the floor. (1 pt) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavy residue build up on the gasket of the WIC. Increase cleaning frequency. REPEAT*** (1 pt) |