|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC wash hands and turn off faucet with bare hands, then dry hands. CDI-EHS explained they must turn off faucet with a paper towel, and PIC pointed out it says it on the wall as well. PIC rewashed hands. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all hamburgers (in two different units) below 135F. Units ambient air was 162F, and 169F. PIC said it's possible the employee did not cook hamburgers up to temp before starting-EHS temped a few as they were coming out and they were all above 150F (commercial reheat). EHS did notice the units doors are left open a lot while putting in food and there was no water in the units. CDI-After PIC added water the units came up in temp and the food was put on TPHC for today. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed door screen hanging loose on the bathroom door. Observed HH units without water making them work incorrectly. Observed 1 stand up unit holding at 50F (no TCS foods inside). EHS will make a return visit to check on HH and stand up unit. |