|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 not drying their hands as well as not using a protective barrier to turn off the faucet. CDI Informed food employee correct hand washing procedure. Was required to rewash hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee coming out of walk in cooler and proceed to don gloves. CDI Informed PIC correct procedure before donning gloves. Food employee rewashed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottles reading less than 50 ppm for quat ammonium. CDI Bottles dumped and replaced to 200 ppm per manufacturer labels. Make sure to make sanitizer each day. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
34-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Did not observe a air thermometer in case holding spinach dip and bean caviar etc. Make sure to place a air thermometer in the unit. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of spinach and lettuce sitting on trash can. CDI Items were moved. Make sure to store food in a clean, dry location. |