|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employees go from handling raw to RTE without handwashing, leave prep area and return without washing hands. CDI hands washed. Repeat. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in walk in prep unit that was blocked by prep table. CDI table moved. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed broccoli, fries, and burgers that were held below 135F. CDI items discarded or reheated. Repeat |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS food temperatures in reach in unit on patient line, in walk in, at patient reach in units, and at deli and grill area above 41F. CDI items moved for cooling or discarded. Temperatures in temp chart. Repeat. Suggest facility use TPHC or TILT for safety instead of quality where leftover items are discarded instead of saved for later service. Verification required. |
|
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 working with food while wearing watches. |