|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee wash hands then turn faucet off with their bare hands before proceeding to handle clean single-service gloves. CDI, employee rewashed their hands. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe, salsa, raw meat such as chicken and shrimp on bottom of tall reach in prep cooler above 41 degrees F. CDI, raw meat and salsa in unit overnight according to PIC voluntarily discarded and foods recently placed in unit according to staff relocated to rapidly cool. Ensure continued monitoring of cold holding and ensure units not overstocked. Long term compliance visit needed to for cold holdingn. Risk Control Plan to be requested next visit if cold holding not in compliance. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on waist of food employee. Repeat. Improvement made since previous inspection. |