|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee crack open a shell egg and proceed to other tasks without washing her hands in-between. CDI by instruction. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee adding green onions and carrots to food bowls without gloves on. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a water line discharging into the handsink. VR within 10 days. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tofu in a flip top cooler and multiple containers of packaged kimchi in a customer self serve cooler cold holding above 45F (see chart). CDI- kimchi was relocated to the walk in cooler for cooling, tofu was relocated to a reach in cooler for cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving units located above the 3 compartment sink and prep. sink. |