|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee touch face but on gloves then proceed to handle clean utensils. Observed employee handle raw beef, change gloves to new gloves and then handle RTE bread without washing their hands when changing gloves. Observed food employee turn faucet off with their bare hands after washing then proceed to handle single-service gloves. CDI, employees washed hands and reminded staff when to wash upon contamination and when changing gloves if changing tasks. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed 2 hour timer not set as written procedures for TPHC blanched fries state. CDI by instruction, timer set. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed some soil in back of toilet seat in men's restroom. Maintain clean. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on dumpster. Repeat.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster. |