|
6
|
2
|
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 employee only wash hands for 12-13 secs. Also observed employee wash hands after handling payment and payment kiosk however at the end of the hand wash the employee used bare hands to turn the faucet off. This action recontaminates the hands. CDI- Employee was educated on how to properly wash hands. After education was provided EHS observed proper hand washing. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 - Observed milk at 43F closed in the low boy attempting to cool from ambient air. CDI- Employee used the item within 20 mins of first temp. PIC informed how to properly cool items or place on TPHC. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed in use wiping cloths in QUAT sanitizer at 50 ppm. CDI- PIC replaced sanitizer with QUAT sanitizer at 200 ppm. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed in use utensil being stored in dump sink. CDI- PIC moved item, washed rinsed and sanitized the item before next use. |