|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Employees shall wash hands before: handling food and when switching task.
- Observed food employee washing, rinsing, and sanitizing a knife. Return to prep table to start prepping food.
CDI- REHS interrupted and reminded employee for handwashing. Employee washed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 Gloves, Use Limitation (P):
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P
Observed employee washed, rinsed, and sanitize a knife with gloves on. PIC return to food prep table without removing the gloves.
CDI- REHS interrupted employee to remove gloves and washed hands before returning to food prep after handling soiled utensils.
See # 8 for handwashing violation. |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
Repeat:
3-501.13 Thawing (Pf). TTIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration ; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures
Observed tuna and salom in ROP packaging thawed without being removed from the packaged in chef prep (Tuna) and catering room reach in cooler (salmon)
CDI- Employee removed from ROP packaging and wrapped. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat:
3-302.12 Food Storage Containers Identified with Common Name of Food (C). Unidentifiable food removed from the original container shall be label with a common name of food.
- Observed liquid in bottles without name label above the flat top. On the food cart, flours for various breading not label. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C):
(A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;(2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Observed in use tong hanging on the oven door handle bar.
- Observed plates and to go containers stored on the top prep table shelf with face up ( PIC stated that the top plate is not used)
- Observed clean utensil wrapped and to go container stored on a 3-tier shelf with chemical on the top shelf (dinning area).
4-901.11 Equipment and Utensils, Air-Drying Required (C): After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining.
Observed employee wash, rinse, and sanitizes a knife, then dries it with a paper towel to be used immediately. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C) Equipment, Nonfood Contact Surfaces, and Utensils (C)
NFCS of equipment shall be kept clean and free of residue.
-Observed ice machine has calcium deposit on the outside. |