|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Observed hand washing in facility, but food employee recontaminated hands at faucets after washing. CDI- EHS educated food employee; Food employee re-washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No means of drying hands at dish area hand sink. CDI- paper towels provided. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: RTE boneless chicken tenders and chicken wings 53.0 F and 50.0 F in cold drawer. Same equipment as last inspection’s cold holding violation. Prep time for panning up food was 11:00 AM. CDI- call made to repair tech. Chicken moved to WIC for cooling. REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Chemical bottle stored on prep area surface where potential for contamination exists. CDI- moved to safe area. No contamination noted. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelving in WIC starting to accumulate build-up. |