|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee touch face but not wash hands. Observed dishwasher handle soiled equipment then proceed to handle clean equipment without washing hands. Observed food employee turn faucet off with hands after washing and not use barrier. CDI, employees rehashed hands. Repeat. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. - Observed Napa cabbage and vegetables held on TPHC but Time not identified per written procedures. CDI, foods voluntarily discarded. Repeat. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P - Observed sanitizer bottle labeled but disinfectant actually in container. CDI, bottles voluntarily discarded. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensil wedged between prep tables . |