|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employee donned on new gloves before washing hands. CDI: EHS intervened and had employee rewash hands and then donned on new gloves. -2- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed all three hand sinks in the kitchen with no hand wash sign. CDI: EHS gave facility hand wash signs to post at hand sinks.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sponge in the hand sink behind the hot holding unit. CDI: PIC removed sponge. -1- |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed beef patties cooked to 138F. EHS explained to PIC that final cook comminuted meats are 155F. PIC then stated that they are required to cook it to 175F. CDI: patties were voluntarily discarded and grilled new ones to 181F. -1.5- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans wet stacked. Ensure all utensils and equipment are fully air dried before stacking. -0- |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink by the office leaking on the cold handle. Observed spray nozzle at the 3 comp sink leaking, but a cloth is used to wrap around to not leak everywhere. Recommend to repair or replace. -0- |