|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, employees were unable to identify food borne illnesses or symptoms that they should not come to work with. REPEAT VIOLATION |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves immediately after lifting basket of fries from fryer with no handwash. CDI: Employee washed hands. |
|
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 lettuce, tomatoes, and cheese stored on ice above 45F. CDI: Items permanently placed on time. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with unapproved jewelry, preparing food. |