|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observeed two employee drinks, one uncovered, on surface with utensils and croutons, other retail items. CDI- PIC discarded |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P : Observed employees wawshing hands at handsink where valves had been adjusted to prevent flow of hot water. Discussion with PIC to ensure hot water adequate for handwashing is supplied to all handsinks. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf : Observed handsink not delivering hot water. CDI- adjusted valves to provide steaming hot water. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed blanched fries sitting at fryer with no time written on container or otherwise. CDI- allowed to label container with time as fries move through the process very quickly. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed whisker and large spoon on handles of prep sink. |