|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 employee wash hands and recontaminate by turning off faucet with bare hands instead of protective barrier. CDI - Had conversation with employee about proper handwashing procedure and employee re-washed hands. -REPEAT- -2 points- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and lettuce in flip top at 43F. Items were placed in flip top that morning in preparation for lunch service. All other items in flip top were at 41F or less. CDI - Items were removed from flip top and placed in walk in cooler to cool to 41F or less. -0 points- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed an open bag of straws and drink lids stored next to garbage can under drink station. CDI - Straws and drink lids that were affected by fountain drink residue were thrown away and a new area storage area was chosen by PIC. -0.5 points- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed sticky residues on and below fountain drink station. Recommend greater frequency of cleaning. -0 points- |