|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminating hands during handwashing by bare hand contacting sink faucets when turning sink off. Educated to use papertowel to turn sink off. REPEAT VIOLATION.
2-301.14 Wash hands before donning gloves and between gloves uses.-P
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P
Observed food employees not wash hands between switching gloves. Observed food employee scratch head and then not wash hands. CDI - educated to wash hands after contamination such as scratching head. Educated to wash hands inbetween switching gloves. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact fries at the fry station. Food employee using fry dispensing utensil to dispense fries and fries fell onto hand and back into the ready to eat batch. CDI - educated to wear gloves during this process to prevent contamination. Advised to discard food. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 no TIME label on the butter in the squeeze bottle. TPHC procedures state that each squeeze bottle of butter will have a time sticker on the squeeze bottle after heating up in microwave. CDI - PIC provided label on bottle. |
|
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 items wet stacked above the 3 comp sink. Advsied to not wet stack after sanitizing. |