|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 2-301.14 Wash hands before donning gloves and between gloves uses.-P
2-301.14 Wash hands after activities that contaminate them.-P
Observed food employee handle money with bare hands and place food sleeve inside of box without washing hands. Food employee then donned gloves. CDI- Through education. Explained to employee that food is touching sleeve that has been contaminated by hands used to touch money. A handwash needs to be done after touching money. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at front handsink. CDI- Paper towels were provided. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed wedges hot holding at 120F. CDI- Wedges were reheated to 194F. E e |