|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for a total of 5 seconds and proceed to put on single service gloves and handle utensils. CDI: Food employee removed gloves and washed hands for 20 seconds.
For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large boxes being stored in front of kitchen hand sink. CDI: Box was moved. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk dispenser of different cereals with only food name, no ingredients listed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
REPEAT
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed food employee actively washing dishes with a wash water temperature of 106F. CDI: Food employee drained and replaced wash water. New wash water was 130F |