|
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 wash hands and use same washed hands to touch sink knobs when turning water off. CDI- education was given and hands were rewashed and paper towels were used to turn the sink knobs off. 0 points. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed ice in handsink on line. CDI:
Sink cleaned. REPEAT - 1 point. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak that is cooked to medium well(135F) were hot holding at 117-122. CDI- After it was determined that the steaks were not in production for longer than 1 hour, steaks were reheated to 170F and then placed in walk in cooler to cool. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Reach in cold hold unit was holding milk and salsa at 43-45F in the waiter/waitress station. CDI/VR - Facility discarded all TCS foods located inside of unit and is to have unit serviced within 10 days. Facility is under strict instructions to not use unit until it has been repaired. REPEAT - No escalation of points due to overall better cold holding. -1.5 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cut cabbage and feta cheese inside of refrig. drawer. Observed salsa Verde, pico, corn mix, blanched vegetables and other foods in the WIC dated for 8 days. CDI/REPEAT. Facility properly adjusted date marks on all foods in walk in cooler. Foods that have exceeded pass their expiration date was voluntarily discarded. This is a repeat item. Adjust violation moving forward or risk being placed on risk control plan and losing double points. -1.5 points. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee with watch on. 0 points. |