|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
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. -P. Two employee's working in the main kitchen wearing gloves and/ or touching their face and hair after washing their hands and putting on gloves. One employee washed hands then put on hair net, but did not re-wash her hands. CDI- Both were instructed to wash hands. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Observed tomato soup dated for 10/16. PIC food is dated from the day it is prepared. CDI PIC voluntary discarded soup. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods.
Observed PIC thawing cream cheese on shelf above prep sink. CDI PIC moved cream cheese to walk in cooler. Repeat. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No employee's wearing hair restraints while actively putting away food and drinks. CDI- Both employee's did put on hair restraints early in the inspection. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures. Water pressure on the left side handle for the cold water dripping out when turned on. Verification 11/01/2019 |