|
6
|
2
|
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 employee wash hands and and recontaminate by turning off faucet with bare hands. CDI by intervention and education by EHS.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee washing dishes and try to handle clean utensils without washing hands. CDI by intervention and education by EHS and having employee wash hands and don new gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching the required 160F on the thermoplate. CDI by switching the dish machine over to low temp sanitizer and priming until proper concentration was reached. PIC stated that the machine will be permanently switched over to chemical sanitization. EHS did not increase points to incentivize the switch. |
|
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 minor amount of wetstacking of dishes in three comp sink area. |