|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed dish machine employee touch faucet with bare hands after washing. CDI- education was done with employee. Employee rewashed hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer not wash hands before touching clean dishes, after working with soiled ones. She stated that she washed her hands at the dump sink, which is not proper. CDI- education was done with employee. Employee rewashed hands. REPEAT (full points) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed unsalted butter that was held above 41 F. PIC stated that butter was used this morning. CDI_ unsalted butter was voluntarily denatured and discarded. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service items stored on the floor in dry storage area. CDI- items were placed on the shelf.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service cups in bistro that were not protected. PIC informed to keep plastic on sleeve for protection. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair broken plug for wash basin at 3 comp sink. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a missing light screen over one set of lights in dish room. |