|
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 two employees wash hands for less than 15 seconds and turn off sink faucet without using a barrier (such as a paper towel). CDI - A conversation was had with the PIC about proper hand washing procedures. -2 points- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of tomatoes and a container of coleslaw in flip top cooler holding at 45F. PIC stated that items are kept in flip top cooler only during lunch service and are consumed quickly. CDI - A discussion was had with PIC about placing items on TPHC (Time as a Public Health Control) and supporting documentation and procedures were emailed to PIC. -0 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee drink stored in reach in cooler positioned above customer food. Recommend designating an area for the storage of employee food in an area that will not contaminate customer food products. CDI - PIC removed employee drink from reach in cooler. -0 points- |