|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
Yes |
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 handsink hot water to be too hot to comfortably wash hands for the required time (see temp chart). Employee stated water fluctuates and isn't always that hot. CDI- Through instruction with PIC that hand sink hot water temperature needs to be lowered but still needs to be at least 100 F. Return Visit (VR) required. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on interior of ice machine and pink slime build up behind ice machine flap. Clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in box with individually portioned butter for school use. Create space for employee items on bottom shelf. |