|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF. Observed employee washing hands in 3 compartment sink. CDI employee washed hands in hand sink. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee put on gloves without handwasing. CDI hands washed gloves changed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee cracking raw eggs and go to food prep without glove change. CDI hands washed gloves changed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausages between 121-135F. Suggested facility use TPHC. CDI removed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility with milk at 54F and skim milk at 53F. CDI milks discarded. TPHCn procedures left. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed facility with a dial thermometer that was not thin diameter probe. Verification required. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed facility with wet cloths on counter. |