|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed employee wash hands and turn off faucet handles without a barrier. The PIC immediately stopped and directed him to use paper towels. He rewashed correctly. Left Spanish hand washing signs to be posted so the steps are in this employee’s native language. |
|
15
|
0
|
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 egg whites container stored with other RTE food containers. PIC moved to bottom shelf with shell eggs. |
|
23
|
3
|
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. Establishment did not have dates on multiple food items including ham-pork, broth, RTE pork belly, RTE pork skins, cooked potato and vegetable base. Most items had been pulled from the freezer yesterday to thaw in the walk-in cooler overnight. PIC date marked all items during the inspection. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt, bread crumbs, and cornstarch without labels. Labeled during inspection.
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed three color dessert in customer grab and go without labels. Staff moved to display behind the counter. |