|
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 wash hands and then recontaminate hands by turning of faucet with no barrier. CDI- Employee rewashed hands.
2-301.14 When to Wash - P Observed employee change tasks and fail to wash hands in-between. Employee went from food preparation to three compartment sink and then back to food preparation. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice machine with black build up on the inside. Make sure to clean more frequently. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on floor in WIC. CDI- Employee placed them on shelf. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed apples and onions unwashed on prepstation next to washed produce. |
|
41
|
0
|
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 scissors stored on top of wheat grass. Make sure to store scissors where they wont contaminate foods. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use lids for juices stored under handwashing sink. CDI- PIC relocated them. |