|
6
|
2
|
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 Observed employee wash hands and cut off nozzle with bare hands. Observed one employee wash hands for 5 seconds. CDI- employees were retrained on proper handwashing. Employees rewashed hands properly. REPEAT (half points) |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed onions stored over diced ham and ready-to-eat items in walk-in cooler. CDI- Items were reversed. REPEAT (half points) |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce and diced ham that were stored above 41 F. PIC stated that the cold holding unit was cleaned during 3rd shift. It may have caused the temperature of product to increase. CDI- Items were placed in walk-in cooler and allowed to chill. |