|
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- Observed PIC wash hands for only 8 secs. PIC also turned the hand sink off with bare hands at the end of the hand wash. CDI- Education was provided on how to wash hands to PIC. After instruction was provided EHS observed proper hand washing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mac n cheese at 125-132F. CDI- PIC reheated item to at least 165F, see temp chart. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed sanitizer well above 200 ppm Cl and bleaching the sanitizer test strip. CDI- PIC added water to the spray bottle to bring the Cl to 200 ppm Cl.
7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee medicine stored with retail items. CDI- PIC moved item from retail items. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed plumbing system not in good repair. Cold handle malfunctioning on hand sink faucet. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored with retail items. |