|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
When employee entered MFU, she did not wash her hands. Whenever starting work, an employee must wash hands.
CDI
Employee immediately washed hands when instructed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
Paper towels must be available at the handsink.
CDI
Napkins were used. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Rice was at 122F. Hot cooked food must be stored at 135F minimum.
CDI
Rice was reheated and then put on the steam table. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11 Temperature Measuring Devices, Food - Accuracy (Pf)
Need a thermometer. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf)
Flies |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
4-901.12 Wiping Cloths, Air Drying Locations (C)
Do not store damp cloths on cutting boards.
Once cutting board is wiped with sanitizer, store cloth in sanitizer bucket. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C)
Glass door refrigerator is approved for drinks only. |