|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed an employee today fail to wash exposed arms when washing hands. PIC will review this with staff along with turning off the water with a papertowel after washing hands.2-301.12 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed leaf lettuce stored on the make line at >45F today. Product was stacked too high. Top portion was moved to the cooler to quickly chill down today.3-501.16 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed large containers of leaf lettuce and iceberg lettuce cooling in the WIC today in plastic containers that were tightly covered. Use approved cooling methods such as addding ice, thin portions, uncovering, put on ice, etc.Lettuce broken down into smaller portions today and placed back into WIC to quickly chill.3-501.15 |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
Observed drink lids stored under the handsink drain pipe today- moved to correct. Do not store food, single use articles, food contact surfaces, or clean linens under drain pipes.4-903.11 |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
Observed dish wash water at 100F today. Maintain soapy dish water at 110F or more. Hot water rerun today to correct.4-501.19 |