|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee changing gloves but not washing hands between glove change. CDI- Employee corrected, washed hands and changed gloves. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with food particles and residue stuck to them. (Repeat) Instucted PIC due to repeat violation they will need a corrective action plan that we will need to see and follow up on the procedure. Will follow up within 10 days. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes which had just been initially reheated in the microwave for hot holding, observed at 122-128 in some placed on steam table. Potatoes had not reached 165 min for hot holding. CDI- Mashed potatoes reheated to 165+ to properly hot hold at min 135. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a couple small reach in coolers on service line with no thermometers inside. CDI- PIC placed thermometers in coolers. |
|
38
|
0.50
|
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 several kitchen workers wearing various kinds of bracelets. PIC corrected employees, bracelets removed. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes being tight stacked while still wet. (Repeat) |