|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee while wearing gloves handling glasses (placing glasses on and taking off) then proceeding to put sausages on sheet pan for reheating. CDI Food employee stopped and directed to wash hands. REPEAT
**Observed both food employees wearing gloves for more than one task. Food employee observed going from back drinking from employee cup to front of house changing product out of pan. Observed food employee touching face/hair while wearing gloves. CDI Food employees stopped and reviewed with PIC glove change and hand washing.** |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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 product in the hot box not holding above 135 degrees. PIC stated that food was prepared at 7:30 am and all will be thrown away at 9:30. Based on prior history, food establishment will utilize time for all hot and cold products. Need to mark with begin and end time for hot box. Observed butter that was on time being placed back in the fridge. CDI Butter was removed and discussed with PIC and food employee correct TPHC protocol. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working with food, equipment and utensils without any head coverings/restraint. Make sure to have food employees wear proper hair restraints. REPEAT |