|
6
|
0
|
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 an employee wash hands after handling payment. At the end of the employee hand wash the employee used bare hands to turn the faucet off. This action recontaminates ones hands. CDI- Education was provided on how to properly wash hands. After instruction was provided EHS observed proper hand washing. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed soiled used gloves and plastic cups stored in the hand sink. CDI- PIC removed items. EHS informed all employees to only use the hand sink to wash hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- EHS observed sanitizer being used at 0 ppm Cl. CDI- PIC added bleach to the sanitizer. EHS observed the sanitizer at 200 ppm Cl. PIC was instructed to re wash the food contact surfaces being cleaned with the sanitizer. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed slaw (60F), salsa (47F), ham (43F), hot dogs (45F), pork (45F), beef tongue (43F) and cut lettuce (47F) all above 41F. PIC voluntarily discarded the slaw. PIC placed all other items on TPHC and to be discarded by 4 PM. A VR will occur no later than 8/11/19 to ensure all TCS foods are kept at 41F or below. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC preparing RTE foods with head hair however not wearing a head cover. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed an employee preparing green tomatoes to make salsa. The vegetable had not been washed. EHS instructed item to be held until washed at the commissary. Note: unit does not have a prep sink. Therefore all produce must be washed at the commissary. |
|
49
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting - REPEAT- Observed waste water outlet and inlet not in use and without protection. Provide a cap or cover. |