|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 multiple food employees washing hands for less than 15 secs. CDI- Spoke to PIC about re training employees on proper handwash procedure. Descriptive handwash signs were provided to go at sinks, there are handwash signs at each sink.
2-301.14 Wash hands after activities that contaminate them.-P
Observed food employee come from outside and proceed to dishwash area handling clean equipment. CDI- Spoke to employee about washing hands after coming from outside and before handling clean equipment. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed mash potatoes in hot box that had temperatures ranging from 130-135F. CDI- Mash potatoes were placed into steam well and reheated to 190F and 194F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed multiple wet wiping being stored on surfaces. CDI- Wiping cloths were placed in sanitizer buckets. |