|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 employee wash hands for four seconds and cut off faucet with bare hands. CDI- Employee was retrained an proper hand washin. Employee rewashed hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick up public phone, then proceed to do food prep without changing gloves and washing hands. CDI- Employee changes gloves and washed hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, egg patties, and sausage patties that ranged from 47-44 F. Items were not listed on TPHC sheet. CDI- Items were denatured and discarded into trash. |