|
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 PIC handle trash, wash hands, and use bare hands to turn the facet off. This action recontamiantes ones hands. CDI- Education was provided on how to properly wash hands. After instruction was provided EHS observed proper hand washing. |
|
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-REPEAT- Observed sour cream (80F), cheese (57F), green salsa (67F), and red salsa (71F) all above 41F. CDI- PIC voluntarily discarded the items. EHS provided PIC with a MCPHD TPHC form. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed single use bowls with food debris splatter on them. PIC voluntarily discarded these items. |