|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee pick a dropped food item off of the floor and change gloves, but not wash hands. CDI: Employee directed to wash hands and employee then washed hands. |
|
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 Observed ice in handsink at server station. CDI: Sink cleaned. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu in cooler drawer above 41F. CDI: Tofu rapidly cooled in walk in cooler. All other items in facility were holding at 41F and below. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spoons/ladles stored in water below 135F on stove top. CDI: Stove turned up so that water could heat to 135F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at server station. CDI: Cups separated for air drying. Observed bowls for rice drying in a tub without perforations so bottom bowls were in standing water. CDI: Bowls rewashed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed several gaskets in severe disrepair on coolers. PIC showed EHS a copy of the receipt from where the new ones have been ordered. |