|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees changing gloves in between activities without washing hands in between. CDI. Education provided and hands properly washed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink by dish machine observed blocked by speed racks. CDI. Moved.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at handsink near cafe grill line, batteries missing at two paper towel dispensers in main kitchen. CDI. Batteries replaced and paper towels obtained. Repeat violation.
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at handsink in kitchen. CDI. Soap obtained. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees touching soiled wiping cloths and wiping down surface with gloves on then attempting to prep food. CDI. Employee was instructed to change gloves and wash hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut lettuce and ranch observed on ice bath above 41F. Shrimp in prep sink observed above 41F. CDI. Shrimp, ranch, and lettuce sent to be rapidly cooled before use. Repeat violation. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Shrimp observed thawing in running water above 70F. |