|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting the sink faucets when turning the faucets off. CDI - educated to employee that when washing hands, dry hands with a paper towel and then turn off sink faucets with that paper towel. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser at the front handsink with no papertowels. CID - provided paper towels to dispenser. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up in the drink nozzles at tea dispensers and soda machine. CDI - advised to pull off and send through a cleaning procedure: wash, rinse, and sanitize; educated that these items need to be cleaned every 24 hrs. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed lettuce out of temperature and the prep line. CDI - pulled lettuce to the freezer to cool down quickly; educated to cool product down uncovered before placing onto cold holding prep line. The prep line or the deli case is not meant for cooling product down. |