|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are washing their hands in between the changing of tasks such as making trips to walk in unit and to exterior to fill cases before returning to work with food. REHS educated team member on when to wash. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed tongs stored in knife holding wall unit making direct contact with the wall. Tongs were removed and sent to 3 comp sink to be washed, rinsed, and sanitized again. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water out of 3 comp sink not meeting 120F out of the faucet during the inspection. WIll follow up with a verification to ensure hot water meets peak demand to effectively wash dishes. |