|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed an employee leave restroom, clock in and begin to handle foods without washing hands. Ensure hands are washed after leaving restroom even if washed in restroom sink as employee has to handle door knob.
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 employee wash hands for less than 15 seconds after returning to kitchen from eating lunch. Ensure all employees follow proper cleaning procedure for washing hands. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed a large amount of boxes from delivery this morning. In order to accomodate boxes, facility had to remove speed racks with TCS foods which sat out at room temperature until boxes could be arranged in walk in cooler. Observed TCS foods above 45F while employees were putting away delivery. PIC states that deliveries are increasing to twice a week. CDI-TCS foods were placed back into walk in cooler as soon as possible. |