|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment - 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
CDI - REHS intervened on employee not about to wash hands after loading soiled dishes into the dish machine. Education provided on site.
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P
Observed employee at dish area not using soap to wash hands. CDI - REHS intervened and directed employee to use soap to wash hands properly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed multiple food items inside 2-door McCall reach-in > 45F (see temp chart). CDI - all items inside cooler more than 4 hours were discarded; all other foods moved to walk-in. Maintenance was notified. Discontinue use of cooler until repaired. Verification required. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed 2-door reach-in not working properly and not being able to maintain food temps at 45F/below.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed some cutting boards in kitchen observed scored. |