|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Wash hands in between working with raw proteins and ready to eat foods. Observed food employee handle raw chicken then ready to eat hamburger. CDI- PIC corrected behavior |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Maintain hand towels at all hand sinks. Observed no hand towels at hand sink. CDI- restocked |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain sanitizer at proper concentration. Observed sanitizer at 0 ppm QAC. CDI- remade to 200 ppm |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Maintain cold held TCS foods at 45 F or colder. Observed raw hamburger and hotdogs above 50 F in refrigerator not on TPHC. CDI- removedt o flash cool |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Maintain proper written procedures and time labeling for TPHC. Observed blank TPHC logs. CDI- time labeled |