|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Employees observed touching masks, trash can, and soiled dishes and returning to food prep without washing hands in between. CDI. Hands washed and education provided on when to wash. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employees observed using single use gloves for multiple tasks/contaminating them without changing in between such as handling trash can, touching face masks, touching soiled dishes, etc. CDI. Employees educated and EHS intervened. Hands washed and gloves changed. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken tenders, grits, and bo rounds (hashbrowns) observed below 135F hot holding. CDI. Discarded voluntarily by PIC. Repeat violation. |
|
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. Employee observed towel drying pitcher and utensil. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food accumulation in biscuit prep area, inside of most gaskets, and inside cold holding units. More frequent cleaning needed on equipment throughout facility. Repeat violation. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors observed open on dumpsters. |