|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed no hand wash before glove change, kitchen staff. CDI-discussion with PIC |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several items in front of hand sink. Keep sink accessible without having to move things. CDI-hand sink made accessible
6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at handsinks used for kitchen staff, including bathrooms kitchen staff uses.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen, or staff bathroom. CDI-Paper towels provided
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sinks. CDI-soap provided. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantaloupe in make unit at 44F. Melon cut ~1.25 hours previously. Until TCS foods get to 41F consider it to be cooling and that it is meeting the cooling parameters. CDI- moved to upright cooler. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate. Observed high temp dishmachine not reaching a 160F plate temp, temped at 156F using the disc. Call rep or check cut sheets to see what minimum water temp is required for machine. Make sure machine is properly operating before using. CDI-W/R/S in 3-comp sink until repaired. Census low at this time. |