|
6
|
0
|
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 - Observed employee turn faucet off with their bare hands after handwashing. CDI by instruction. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed yogurt held in low reach in refrigrator behind prep line at 44 degrees F. Ambient air temperature of unit was 42 degrees F. CDI, Items relocated to walk in cooler. Visit for long term compliance of low prep cooler required to verify unit calibrated to maintain TCS foods at 41 degrees F and below. |
|
38
|
0
|
Personal cleanliness |
No |
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 food production employee wearing a watch. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to producton. Observed lettuce washed after being chopped. CDI by instruction. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed clean plastic salad cutting utensils stored in containers behind front counter but containers collecting water.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean equipment stored in container collecting debris / soil at back storage rack near walk in cooler. |