|
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 employee wash hands and cut off nozzle with bare hands. CDI- Employee was educated on proper method of handwashing. Employee rewashed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed hand sinks in girls and boys restrooms that only held for 10 seconds. VR- facility has up to ten days to improve the hold time to at least 15 seconds. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes, cucumbers, and oranges stored above wrapped, ready-to-eat sandwiches in reach in cooler. CDI- Items were reversed. |
|
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 sandwiches that were tightly wrapped and placed in reach-in cooler to further chill. CDI- instructed staff to keep sandwiches unwrapped (or wrap and placed in walk-in freezer for 20 minutes) to allowed for proper cooling. |