|
8
|
2
|
Hands clean & properly washed |
No |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed an employee not meet full scrub time during hand washing. Employee washed hands a total time of 6 seconds. CDI- Employee was asked to rewash hands during the inspection and was guided through the correct process using the hand washing sign posted. Observed another employee make multiple trips to walk in cooler and return to begin prepping food without washing hands between glove changes. CDI- Employee was asked to wash hands by REHS. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for the safety of cold holding shall maintain a temperature of 41F or below. Observed cold held items inside of prep unit stacked too high with foods above the fill line and temperature threshold. CDI- These foods ( pork skin, shelled eggs, and salad mix) were divided into two separate containers with the top portion being moved to walk in cooler to cool back down below 41F. Eggs were observed above 54.2F, therefore they were discarded. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Effective hats/hairnets shall be worn by all employees engaging in food preparation. Observed an employee preparing food without a hat or hairnet present during the inspection. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored inside of the prep unit with labels still attached. Ensure that team members are effectively washing fruits and vegetables prior to use. CDI- Avocados we’re removed from prep station and sent to prep sink to be properly washed before use. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between prep table and wall. Knife was taken to 3 comp sink to be washed , rinsed, and sanitized. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Ensure that dumpster doors are closed after uses to prevent possible harborage or attraction of pests. |