|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed employee come from front area and out on gloves to handle sandwiches without washing hands. CDI hands washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF
Observed no paper towels at back handsink. CDI paper towels provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed unit holding at 67F and TCS items above 45F. Observed milk that was held out on the counter for a while and placed in reach in and quiche and spinach feta danish that was holding in display case above 45F. Items listed in temp chart. CDI repair person on site to repair issue. Milks discarded and baked items placed in walk in to cool and only foods for display held in displat case. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 half and half and skim milk that was on time without a time stamp and no written procedures. CDI time stamp provided and TPHC procedures sent to PIC. Observed dairy products on time held past 4 hours. CDI discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employees preparing sandwiches while wearing bracelets and watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees preparing sandwiches without wearing hair restraints. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Obsedrved single service cups and items stored on floor in back kitchen area. |