|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
2-301.14 Wash hands after activities that contaminate them.-P Observed food employee handling unknown chemical container in back room go to front to make smoothie for customer and begin to donn gloves. CDI- employee stopped and instructed to wash hands then donn gloves. |
|
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 sample stand blocking rear hand sink in produce room. CDI- removed |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all cut leafy greens salad foods to be 47-50 F and all other foods to be 40-45F. CDI- placed on TPHC |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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
Observed all TCS foods on salad bar to have todays day label and another sunday day label. PIC stated that meant it was prepared today and is set for discard on sunday. It is not possible for the health inspector to determine the correct preparation date if day labels only are used. CDI- day labels need to be filled out with the date. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed manual warewashing in 95F water. |