|
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 food employee re-contaminate hands after hand wash turing off handles. CDI- reawashed 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.- Observed food employee push soiled item inside garbage can then proceed to handle clean container of food. CDI by instruction to ensure employees washing their hands when changing tasks. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed pitcher stored in handwashing sink anad food prep equipment stored on adjacent handwashing sink at line. CDI, items removed to provide access to handwashing sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - General Comment: Observed employee rinse bowl used for preparation of TCS foods in soiled rinse vat of warewashing sink. CDI by instruction to ensure that employees wash, rinse and sanitize if contamination occurs and within 4 hours if used for TCS foods. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed dressing cold held between 44-47 degrees F on prep line. Observed cut leafy greens such as kale held at 58 degrees F. Unit not maintaining TCS foods at 41 degrees F and below. Items in unit since prior day according to PIC and voluntarily discarded. TPHC discussed as option with PIC, form provided and filled out while on-site. Vr to ensure calibration of supergreen prep cooler to ensure unit able to maintain TCS foods at 41 degrees F and below. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth used to stabilize cutting board. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being wet stacked at prep line and storage rack in back. Repeat.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed ice scoop stored in holster but holster accumulating debris. |