|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee come from the bathroom into the kitchen, then put on gloves, and almost start to prep food. CDI-EHS intervened and explained they have to wash after they enter the kitchen from the bathroom. Employee washed hands properly. PIC said they will explain this at length with employee |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in the HS by the food prep area. CDI-PIC cleaned sink, EHS explained HS are only for handwashing. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of lettuce at 47F. CDI-PIC said they had recently prepped it. CDI-PIC took back to the WIC. No points taken today due to only 1 item |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed stand up cooler with ice building up on the heating strip, on the shelves and on the fans. Observed back panel hanging of the prep station. Dented shelf in the WIF. A few broken cabinets in the front. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout facility. |