|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after handwashing. CDI, employee rehashed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee using 2 gloves to handle raw chicken then proceed to remove 1 glove and handle prep table. Observed employee handle raw beef then RTE cheese. CDI, employee to remove gloves and wash hands. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed detergent vat at 101 degrees F while staff washing equipment at 3 compartment sink. CDI, employee emptied sink to refill with hot water at or above 110 degrees F. |