|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in prep sink without soap or towels. CDI- Employee corrected, properly washed hands at designated handsink using soap and towels. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at prep area kitchen handsink. CDI- Towels provided. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed 3 pans of cooked chicken pieces on TPHC, time labeled for a cook time of 11:30 AM, current time was 10:45 AM. Be sure to capture accurate time on labeling to ensure foods are discarded by proper time limit. CDI- Times corrected on time labels. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Food code requires fruits and vegetables to be wased prior to cutting. Observed workers cutting broccoli and having them washed later. CDI- Employees washed broccoli before cutting. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Many racks in walk in cooler need cleaning of build up.
GENERAL COMMENT: Investigated SR# 86958 during inspection |