|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door.
One employee washed hands and did not turn faucet off with a barrier. CDI- Instructed employee to use barrier when touching faucets |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf
Three handsinks did not reach 100F for hot water (90F, 92F, and 70F). Facility has called in for repair. VR. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed some plates soiled with food debris. CDI- Taken to 3 comp. sink to be cleaned. |
|
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
Two food items in display case were holding above 45F. CDI- Product discarded. This is a MAJOR improvement from prior inspection. Facility has been closeley monitoring unit to assure all foods are not temp. abused. REPEAT. |