|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 REPEAT. Observed two food employees wash hands and turn off faucet and dispense paper towels with bare hands. CDI - Educated employees on proper handwashing procedure to avoid recontaminating hands. Employees rewashed hands properly. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed philly steak, cut trio, veggie max, and shredded lettuce maintaining temperatures above 41F. See chart above. Facility is not waiting long enough to place items in cold well after turning on unit in the morning. CDI - All items taken to WIC for cooling.
***This is the 5th consecutive inspection with cold holding violations. RCP issued.*** |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic to go containers stored sleeveless next to handsink with possible splashing/contamination. Items placed back into sleeves to prevent splashing.
No signature needed due to COVID-19 guidelines. |