|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed one employee wash hands and turn off faucet with just washed hands and no barrier. All other employees washed hands with appropriate procedure. CDI: Discussion with employee about proper way to wash hands. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one container with ham and turkey cut 40min ago in the WIC. Items were above 45F and tightly covered. Significant improvement in cooling methods since last inspection. Only one item was cooling improperly out of 7 items in the WIC. CDI: Items vented. fREPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed WIF door, door gasket, and door threshold severely damaged. PIC showed receipt of new door that has been purchased should be here in the next few weeks. REPEAT VIOLATION |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent covers between dish area and reach in cooler with heavy dust. |