|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Observed three employees report to work and begin set up duties including handling single service cups and beer with no hand washing. Employee noted that they had just left the restroom and had washed hands in the restroom. EHS explained that hands must be washed when entering the food area even after washing in the restroom. Observed one employee consuming personal beverage then continuing to handle single service items and beer with no hand washing. CDI - EHS directed employees to wash hands. Hands washed.
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 employee scrub hands for less than 5 seconds before rinsing and drying. CDI - EHS directed employees to posted hand washing procedures which include 15 seconds of scrubbing before rinsing and drying. Hands re-washed and EHS observed hands scrubbed for proper time. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed slaw with no time marking placed on container or on TPHC logs at commissary. EHS took temperature of slaw as PIC unable to locate TPHC procedures for cold food holding and was under the impression that they could place slaw into coolers and time mark once removed from cold holding later. Slaw observed to be delivered from commissary at 51f. Slaw transported in cardboard boxes with no temperature control. CDI - slaw discarded. At end of inspection EHS located TPHC for slaw which noted that slaw must be time marked at commissary prior to transport. REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed employees removing single service cups from protective sleeve and stack on top of keg cooler/front countertop at customer service plane. No protective shielding present on the countertop to protect the cups from contamination. If stacking single service cups on the front counter, keep them in the protective sleeve or place into dispenser to prevent contamination. |