|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning ProcedureObserved good handwashing today but work with food service employees to make sure they use a papertowel to turn off water afterwards rather than using their bare hands as observed. Corrected through instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and MaintenanceHandwashing sinks shall only be used for handwashing- observed grapes being washed off in handsink today- grapes discarded during inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved commercially prepared Hummus that had been opened >20 days ago. This product is a TCS food that is RTE and must be used or discared within 7 days of opening as stated on the product's lid. Discarded today. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsObserved salads cooling in the front glass display unit today and they were tightly covered. These must be cooled quickly to meet TILT procedures- use WIC or WIF to cool these and recommend to crack lids so the product can breath. Salads moved to WIF and WIC today. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical-VentilationDust wall mounted fans. |