|
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 food employee perform hand wash and turn off faucet with bare hands. CDI - EHS instructed and educated proper handwash procedure including use of barrier to turn faucet off. Food employee re-washed hands and used paper towel to turn off faucet. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed almond milk, coconut milk, Chobani yogurt, and pumpkin purée cold holding above 41F, see temperature observations. EHS and PIC observed RIC with ambient of 52F (verified by both EHS thermometer and internal thermometer of unit). It was noted by PIC that facility has had issues in the past with RIC malfunctioning. PIC voluntarily disposed of TCS foods in cooler that were out of temperature and will refrain from using unit until serviced. 72 HR VR to ensure unit is serviced and capable of cold holding TCS foods 41F and below. -1.5- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed opened almond milk, coconut milk, chobani yogurt and pumpkin purée in RIC bearing no date marking. PIC indicated to EHS that these items were opened yesterday and held overnight. EHS educated PIC and food employee on date marking TCS food items that are opened and held overnight/over 24 hours. CDI - items were voluntarily discarded due to being out of temperature. -0- |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 labels missing from various squeeze bottles of sauces. Label as needed. No escalation in points due to overall improvement in labeling of working containers throughout facility. REPEAT - 1 - |
|
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 3 door reach in freezer with food debris along the bottom of the unit. Increase cleaning frequency to preclude accumulation. -0- |