|
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 washing hands for less than 5 seconds.
2-301.14 Wash hands after activities that contaminate them.-P - Observed employee go from taking orders and money to working with ice and beverages without effective hand washing. CDI- corrected through education. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P - 0pts - Observed utensils being washed properly but not sanitized before use. Ensure that utensils are washed rinsed and sanitized before use. CDI - PIC effectively sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Observed one container of half and half reading 53F. CDI- Item discarded
Recommended the use of TPHC for product to ensure compliance at all times. PIC received TPHC paperwork. |