|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 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 two food employees scrub hands for less then 15 seconds and turn off faucet with bare hands. CDI- Educated PIC and employees to scrub hands for at least 15 seconds and to use a clean barrier when turning off faucet. Re wash were done. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwash sign at both handsinks in kitchen area. Handwash signs in English and Spanish were provided. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment. 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 rice, sausage, and feta cheese not date marked. CDI-PIC knew when items were prepared or open and a date mark label was added. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Facility is preparing foods and putting them directly inside of units without first placing them inside the walk in cooler to properly cool. CDI- Items still in the cooling time frame were placed inside of cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wiping cloths being stored in sanitizer at 0 ppm chlorine. |