|
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 employees wash hands at handsink with no soap. CDI: Employees educated on handwashing procedure and directed to rewash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed front handsink with no soap. Employees were still washing hands with no soap. CDI: Employees eductated on proper handwashing, and soap refilled at handsink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back hand sink blocked with apron and ice scoop. CDI: Employees directed to not store anything in handsinks and only wash hands in handsinks. Items relocated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several milk products being left out on counter. Items were above 45F. CDI: Items placed in reach in cooler for rapid cooling. Discussion with employees to keep milk in refrigeration between uses. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with 0ppm quat sanitizer. CDI: Employees directed to refill sanitizer to proper concentration. REPEAT VIOLATION |