|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P); Employee changed gloves at the correct times but did not wash hands. Wash hands after answering the phone and before putting gloves on, after taking raw meat from the walk-in cooler and after cooking/handling raw chicken. CDI-EHS talked with employee on when to wash hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P); Raw hamburger and raw sausage (both with a final cook temperature of 155 degrees) stored over raw shell eggs (final cook temperature of 145 degrees). Store ready to eat foods above raw meats and store raw meats underneath by final cook temperature. CDI-EHS and employee stored foods by the final cook temperature. Repeat. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Some foods below 135 degrees. Maintain hot hold foods at 135 degrees and higher. A verification visit will be made to check hot holding of foods. Suggest putting puff tacos on time control and flavored wings. Repeat. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P); Discard foods that are past the discard date. Hobo mix on the prep cooler top and main supply expired yesterday. Chicken salad on the prep cooler top and containers underneath expired yesterday. CDI-Discarded. Repeat. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C); Food handler had hair pulled back but did not have a hair net, hat or visor. Repeat. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C); Wiping cloths should be stored in sanitizer of correct concentration between uses. One or 2 wet cloths were out of surfaces. Repeat. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C); Tongs for chicken were stored in water; store utensils out of water. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C); Walk-in cooler is new; paint or seal the wooden frame of the walk-in cooler. Seal around the edges of the cooler and grout at the floor line to be smooth and easily cleanable. |