|
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 seconds, rinse using warm running water, then dry hands properly. -P Observed food employee wash hands with no soap, recontaminated hands, did not use paper towel. Observed food employee washed hands then did not dry hands with papertowel and recontaminated hands. CDI - educated to follow handwashing procedures; use soap and dry with papertowel. Use papertowel to turn sink off.
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee bare hand the sink when turning the sink off. CDI - educated to use papertowel to turn sink off to prevent recontamination. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at front handsink. CDI - provided papertowels to the dispenser. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up on soda nozzles at the drink machine. CDI - pulled the dirty nozzles for a cleaning procedure and educated to clean at least once a day. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet and sour wings in the temperature danger zone. CDI - educated to maintain hot foods at 135F or above. Pulled container and put in oven to bring up to proper temperature. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed slaw prepared on 12.14.17. Product is at the proper temperature to hold for 7 days. Product should have been discarded on 12.20.17; held over by 2 days. CDI - educated on date marking criteria. Discarded product. Observed chicken tenders date for 8 days. CDI - educated that first day of preparation is considered day one of date marking. Ex: prepared on 12.21.17, then the date shall be 12.21.17 - 12.27.17 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soapy water solution in red bucket with no label. Advised to have cleansers, sanitizers, and degreasers labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket in refrigerator. Advised to repair. |