|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
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 At start of inspection EHS observed handsink temperature in kitchen would not drop below 145 F. Water was too hot to comfortably wash hands for the required 15 seconds. EHS re-checked temperature 5 minutes later and water was a comfortable temperature to wash hands for the required time. CDI- PIC called maintenance, who came out during inspection to repair. A part needs to be bought and maintenance stated he will be back later today with the part to repair problem causing temperature fluctuations. REPEAT. No points deducted today- handsink was at proper temperature at end of inspection, however problem needs to be resolved as it is re-occuring. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Clean. REPEAT. |