|
6
|
4
|
Hands clean and properly washed |
No |
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 REPEAT. Observed food employee wash hands for about 5 seconds and turn off faucet with bare hands. CDI - Educated employee on proper handwashing procedure. Employee rewashed hands. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT. Observed 4 containers of pizza sauce sitting out at room temperature not time stamped for 8 hours. Also observed facility unable to provide written procedures. CDI - Pizza sauces were time stamped. VR to be done by 9/17/20 to check on written procedures. |