|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed out of date educational poster and no clean up kit. CDI-PIC was given accurate educational poster. |
|
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 Observed food service worker that was preparing ready to eat sandwiches without properly washing his hands. Observed food service worker only wash for five seconds and without any soap.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food service worker donning on new gloves without properly washing his hands to continue making sandwiches. Food service worker was upset at the verbal correction from the PIC and walked out of the store. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap to wash hands at hand wash sink near oven. CDI-PIC later went and obtained soap. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in rinse compartment of 3-comp-sink without any water flow. CDI- Food service worker moved the raw chicken to prep sink with running water below 70*F. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two damp wiping cloths for sanitizing on cutting board. CDI-PIC obtain bucket with sanitizer to hold cloths. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed raw chicken thawing in rinse compartment of 3-comp-sink. Wash and sanitize compartment were already filled with dishes. CDI-food service worker moved the raw chicken to the proper prep sink. Drained and cleaned all three compartments along with the leftover dishes. |