|
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 several employees turning faucet handles off with bare hands recontaminating hands after washing. CDI: directed employees to stop; training and education provided on the spot. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink next to fryer completely blocked by prep table not on wheels. CDI: prep table was physically moved and relocated. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment:
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no procedures for unsalted butter held on time however did observed begin and end times marked. CDI: procedure template emailed to PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-201.11 Store toxic materials to avoid contamination. -P. Observed quat sanitizer and other chemicals stored on top of cooler and above single service items on shelf. CDI: relocated to chemical shelf. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets held at 0-50ppm concentration. CDI: buckets dumped and refilled with sanitizer at proper concentration. Observed wiping cloths not in use held on counter surfaces. Observed cloths hanging from employee aprons. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes during start of inspection. Observed a few containers wet stacked on shelf. |