|
6
|
2
|
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 employee wash hands and turn off faucet with bare hands twice. CDI - Educated employee on proper handwashing procedure. Employee rewashed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bags stored inside handsink closest to back door. CDI - Bags removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink by freezer without soap. There is only one bottle of soap being used for both handsinks. Each handsink must have soap. VR to be done by 8/27/20.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at handsink by freezer. CDI - Paper towels provided immediately. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed garlic/oil mixture, egg drop soup, and cooked pork not date marked. CDI - Items labeled. Repeat, but much improvement since last inspection. |