|
8
|
0
|
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
Observed food handler wash hands and turn off faucet with no barrier. CDI - PIC re-educated food handler on proper handwashing procedure. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed handwashing sink with a bristle brush and paper towel in the basin indicating use other than handwashing. CDI - PIC instructed food handler to remove items and clean handwashing sink out. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P
Observed food handler w/r/s meat cutting utensils with quat sanitizer for less than 10 seconds. CDI - PIC re-educated food handler on w/r/s procedures. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 26 packs of assorted fish (salted comportment, yellowtail, pescado, etc.) on a table display out of cold holding above 41F. EHS and PIC verified labeling stating these items must be kept refrigerated. CDI - PIC voluntarily discarded all affected items.
Observed turkey wings, pork baby ribs, smoked herring (4 packs), and salted fish (6 packs) above 41F. (see observation temps). EHS noted that the grab & go units were densely packed rendering the top packs of meats unable to keep 41F and below. EHS verified that packs in the backs of the units were 41F and below. CDI - PIC rotated to lower parts of unit or re-located affected items to WIC to rapidly cool. |