|
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 food employees not using a protective barrier to turn off faucet. Observed food employee donning gloves with wet hands. CDI Educational moment with PIC to ensure food employees are following correct hand washing procedure.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee leave line (go to kitchen) come back wearing same gloves, remove soiled gloves and then don new gloves without washing hands. CDI Food employee stopped and directed to wash hands. |
|
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 spinach and marinara hot holding below 135 degrees. CDI Product was reheated to above 135 degrees. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed Tilt board not marked and product was already out. CDI PIC correctly marked tilt board. Observed food holding in reach in unit that will be placed on TPHC still above 41 degrees. CDI Product was removed and placed in freezer and walk in cooler for rapid cool down. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing bracelets. Make sure food employees remove all jewelry when performing food preparation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling fans attached to walls with buildup.Observed minor dusty ceiling in restrooms and food debris on wall near far left line. Make sure to increase cleaning frequency. REPEAT Points not escalated due to waiting on maintenance to complete this summer. If seen in next inspection points will be deducted. |