|
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 food employee wash hands then recontaminate by turning water off with bare hands. CDI - staff was directed to re-wash hands and educated about using barrier to turn off water by manager.
2-301.14 When to Wash - P Observed food employee handle soiled dishes then handle clean dishes without washing hands. CDI - employees was directed to re-wash dishes and was educated when to wash hands by manager. Recommended having 2 employees washing dishes during peak times of service. NO POINTS DEDUCTED |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not stored at the dish washing area hand sink. CDI - supply of paper towels were added to sink. A follow up visit will be made to ensure the install of towel dispenser at sink.
NO POINTS DEDUCTED |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 several containers were not dated in the prep top units. food staff stated the items were transferred from bulk containers and some carry over to the next day. CDI - items were labeled with dates from the bulk containers transferred from. |