|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
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 food employee go from dealing with cash drawer to donning gloves for salad prep without hand washing occurring. Observed same food employee wash hands and use same bare hands to turn off sink knobs. CDI- Employee was educated on proper hand washing and wash hands as needed following violation. - 2 points. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed several foods In Walk in cooler holding at 42-43F(See Temp Grid). Walk in cooler ambient air was adjusted and reading 38F. CDI/VR/REPEAT. This has been an issue on several inspections. Facility moved foods into other refrigeration where it can adequately cold hold. Will make a return visit within 24 hours to ensure walk in cooler is adjusted. TCS foods were removed from cooler during inspection. Facility shall be placed on a risk control plan. Will follow up with details. REPEAT - 3 points. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed a box of raw chicken stored in direct contact with walks in cooler floor. Ensure that all foods are uplifted at least 6 inches off the floor. 0 points. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed food employee prepping food without a hairnet. 0 points. |