|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee take out trash then attempt to don gloves without first washing hands. CDI- employee washed his hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P An employee indicated tongs stored at room temperature are cleaned approximately every 8 hours. CDI- EHS informed PIC that these items must be washed, rinsed, and sanitized every 4 hours they are in use. |
|
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 Observed TCS food items hot holding below 135F in the hot cases (see chart). CDI- items were reheated to above 165F. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a urinal in the men's restroom out of order. |