|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 - When to Wash: Food employees must wash hands after engaging in activities that contaminate the hands. P Observed food employee use their hands to turn the water faucet off after washing hands. CDI, EHS educated the food employee on proper hand washing and they washed their hands. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Observed raw sausage being stored above open bags of livermush and bologna in the make table cooler. Raw sausage in the walk-in cooler being stored with sliced ham, turkey and bologna. CDI, PIC rearranged items.
3-304.15(A) - Gloves, Use Limitation: Discard gloves after a task is complete or any time they are damaged or soiled. P Observed food employees wearing single use gloves and changing tasks multiple times prior to discarding gloves. Employees went from washing utensils at the 3 compartment sink, and preparing food and touching various equipment. CDI, EHS educated the food employees on proper glove usage and gloves were discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed slaw in the make table cooler temping at 44F. Observed multiple small and medium sized containers of slaw in the table top cooler temping at 46F-47F. In the same cooler, there is ranch temping at 46F. Ambient air in the cooler is temping at 42F. CDI, PIC placed containers of ice in the cooler to help regulate the temperature and items were moved. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed a container of baked beans and cooked burger patties in the two door reach in with no date. CDI, PIC vol. discarded the baked beans and dated the hamburger patties. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed the 2 door delfield cooler not operational and now being used for dry storage. The table top cooler has the ambient air temperature of 42F and is unable to keep TCS foods at 41 or less. |