|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed an employee wash hands for 5-6 seconds before drying. CDI - Employee was educated and they rewashed hands. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 47-50 degree TCS food products in the reach-in cooler due to the thermostat not being turned down low enough. CDI - Digital thermostat was adjusted and cooler came down to 35 degrees. All TCS food products were voluntarily discarded. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed an unlocked ice machine at the coffee bar. During transitional permitting, a condition stated that: Ice machine must be inaccessible to guests, must dispense ice so that bulk ice is not exposed, or must be removed. |
|
40
|
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.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed two employees preparing food while wearing bracelets and no hair restraints. |