|
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 food employee wash hands and turn off faucet with bare hands. CDI - Employee rewashed hands. - 0 - |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container in handsink. CDI - Container removed. Only use handsink for handwashing. - 0 - |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stuffed peppers, cut tomatoes, prepared salads, among various other TCS foods holding in front display case between 54F-64F. Food items prepared within the last four hours were taken to cooler to rapidly cool. All other items voluntarily discarded by PIC. Display case was set to defrost during inspection. A VR will occur no later than 12/21/2020 to ensure cooler has been repaired. - REPEAT - - 3 -
** No signature due to COVID 19 pandemic |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food. - REPEAT - -0.5 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed several employee drinks stored on prep table. CDI - Drinks removed. - 0 - |