|
6
|
0
|
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 food employee wash hands, turn off faucet with bare hands, and touch papertowel dispenser with barehands to dispense papertowels. CDI - Food employee educated on proper handwashing procedure to avoid recontaminating hands. Employee rewashed hands properly. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black buildup inside ice machine. CDI - PIC instructed on deeper and more frequent cleaning of ice machine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in prep units (raw liver, cut tomatoes, cut lettuce, ham, sausages, blue cheese), WIC (cut tomatoes, cut lettuce), and on ice (cooked potatoes) maintaining temperatures between 46F-70F. Most of the items were prepped in the morning for breakfast and placed straight into prep/reach-in units. CDI - All items prepped an hour prior were taken to WIC and freezer for quick cooling. Tomatoes and lettuce went down to 39F after flash freezing. The cut lettuce and blue cheese in reach-in unit (47F) were prepped the night before, therefore items voluntarily discarded. The cooked potatoes on ice (70F) were placed on ice over 4 hours ago, therefore item voluntarily discarded. PIC is considering putting potatoes on TPHC. TPHC template will be emailed. Lettuce in WIC placed in ice bath. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed general cleaning needing to be done on equipment, such as slicer, vegetable cutter, etc. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on top of dry goods. |