|
6
|
2
|
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 employees wash hand and cut off faucet with bare hands. CDI- Employees were trained on proper handwashing. Employees rewashed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a bag of unwashed onions stored above diced ham in walk-in cooler. CDI- Items were reversed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Temperature of hot water at dish machine is reaching 157 F. Lolllipop thermometer that facility uses to test temperature reached 154 F. CDI- PIC called maintenance person to adjust machine. Until then, facility will use single-service products. Maintenance adjusted the machine. Hot water is now 165 F. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee scoop ice with exposed fingernails. CDI- Employee was instructed to wear gloves scooping nails. |