|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P: Observed employee report for shift and go to work without hand wash. CDI-PIC noticed and directed to wash.
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 re-contaminate hands after washing. CDI-PIC directed to wash again and discussion on proper procedure. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Plastic pitcher found in handsink at chicken breading station. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found nuggets and grilled filets holding below 135 F. Refer to temperature chart above. CDI- both items voluntarily discarded by PIC. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interiors of thawing cabinets significantly soiled. PIC stated cleaning is performed every two days. Increase frequency to reduce build-up. |