|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
Repeat Violation:
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 PIC turn off faucet handles with bare hands. CDI. Education provided and PIC re-washed hands properly. Points remain the same due to improvement with length of time hands were washed. |
|
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 peeler stored inside handsink. CDI: removed from sink. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed 2 spray bottles of cleaners stored above 3 comp sink. CDI: relocated to front of the unit. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed current thermometer with a dead battery.
VR by 10/21/22 |