|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one handsink with ice from the nurse. Do not dump items in handsink. Observed a front line hand sink with paper towels present in basin and a bottle of water present. CDI - PIC removed items and instructed employee not to use hand sink for anything other than hand washing. -1- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pasta hot holding at 118-127F. Hot holding unit was set at 225F. CDI - PIC had employee put pasta in steamer for reheat. -0- |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 with date marked 08/26/2015. CDI - PIC fixed date and reminded employee to keep proper date on board. -1- |
|
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 food employee with wristwatch on while preparing food. CDI - PIC instructed employee to remove watch. -0- |