|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee washing hands for 10 seconds.
Observed food employee touch the trash can then remove gloves and don new gloves without washing hands. Observed food employee touch their face and not wash their hands. Observed food employee touch the steamer and reach in cooler and return to the line without washing hands. CDI- EHS corrected hand washes. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed corn, pico, cheese, pork, chicken, and Mac and cheese being held on time with no time or temperature label. CDI- All food was voluntarily discarded. PIC was advised on how to complete TPHC form and all food was added before replacing it on the line. |