|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Wash hands when needed. Observed 1 employee pick up a single-use utensil that they dropped and proceeded to handle clean utensils. CDI |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PFHandsinks shall provide hot water above 100 degrees F. Observed hjot water at 91 degrees F oin one handsink located in employee restroom. Verification required by 5/29 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed crates with some milk that operator did not know when it was sitting there but PIC, Lela Graves, stated it was leftover from those served to students in classrooms. CDI, operator voluntarily discarded approximately 1 crate of milk. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PFFollow proper procedures when using Time as a Public Health Control. Observed tilt board that had the same time pre-recorded on tilt board for salads and other foods but staff did not follow proper procedures when recording. CDI. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CContainers of sanitizer solution shall be stored so that contamination of equipment is prevented. CDI, staff relocated quat sanitizer buckets. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed blade of can opener developing rust. CDI, this can opener was removed from use. |