|
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
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 When to Wash - P
Ensure proper handwashing procedures and wash when required. CDI- corrected procedure and informed of requirement before gloves. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 private party buffet with no temperature control or procedures, labels. VR |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Reverse the 3 comp sink direction at the bar to removed splash zone or drain area, from the handsink area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace the rusted cooler racks. Repair shelving of prep table so 6inches off the floor. Replace ice machine door. |