|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
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 dry hands before turning off faucet without recontaminating hands.-P Observed food employee on the drive thru line wash hands for 5 seconds before donning gloves. Observed 2 other employees use proper handwashing procedures. CDI - EHS discussed proper hand washing techniques with PIC and PIC discussed following proper handwashing procedures with employee. -2 points |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw in small containers over stacked in prep top unit, holding above 41F. Slaw was prepared prior to opening. CDI - PIC removed 2 layers of containers and placed them in RIC to cool down. -1.5 points |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (A) Maintain equipment in good repair. -C Observed chicken breading unit not turned on during inspection holding raw chicken on ice in top of unit. PIC stated a work order is in for the unit and no food has been kept in the RIC. Chicken in top of unit will be placed on ice in small batches until unit is fixed. -0 points |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -C Observed buildup on exterior of refridgeration units and fryers. -0 points |