|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. 2-301.15 Only wash hands in handwashing sink.-PF. Employee at warewashing area observed "rinsing" gloved hands at 3 comp sink after handling soiled trays, then going to remove clean trays from the clean side drain board. CDI- PIC Carla had employee to remove gloves and wash hands at handwashing sink, also advised employee to not rinse hands or gloved hands at 3 comp sink. |
|
14
|
1.50
|
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. Pink substance on side wall of interior of ice bin. PIC advised that ice bin was just repaired. Interior of ice bin needs to be emptied and cleaned. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Baked chicken and hamburgers on the service line, and hamburgers in the warmer cabinets not under temperature control. CDI- PIC's Carla and Therese had all removed and reheated to 165F. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse and apron in one drawer with closed bag of single service items, and employee tambourine in drawer with closed container of single service items. CDI- employee removed items. Ensure that designated storage areas are used. |