|
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- EHS Observed an employee use their bare hand to turn the faucet off. This action recontaminates ones hands. CDI- After instructions were given on how to wash EHS observed proper hand washing.
2-301.14 Wash hands after activities that contaminate them. 2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed an employee handling soiled equipment and trash with gloved hands. The employee changed gloves without a hand wash and attempted to prepare RTE foods. CDI- Before cross contamination occurred EHS educated the employee on when to wash. After instruction EHS observed proper hand washing.
2-301.15 Only wash hands in handwashing sink. -PF- Observed an employee wash/rinse hands in the wash vat of the three comp sink. CDI- Education was provided to the employee on where to wash hands. After instruction was given EHS observed proper hand washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed food debris in the hadsink. Ensure handsinks are only being used for handwashing. CDI- After instruction the PIC was able to clean sink out and re-educated employees. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed pepperoni at 60F in a non functional make top unit. CDI- PIC was able to cool the item down in a reach in unit. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several wet stack pans on a clean rack. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.- REPEAT- Observed a non-functional make top unit. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items being stored on a prep table and on a dry storage rack. |