|
6
|
0
|
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 one food employee wash hands and use bare hands to cut off faucet. CDI- employee rewashed hands using paper towel to cut off faucet. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ground beef patties and sliced cheese that were stored above 41 F. Employees were cleaning prep units at start of inspection. Increase in temperature may have come from the product being exposed to insufficient ambient air temperatures. CDI- PIC had employees place all effected food product into walk-in coolers to properly chill. Inspector suggested int the future to move product to refrigerator before cleaning prep units. REPEAT (full points). |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees preparing food without wearing hair restraints. CDI- employees put on hair restraints. |