|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) PIC washed hands with gloves on. PIC was instructed to remove gloves and wash hands per the approved handwashing procedure as stated in 2-301.12 (B). Hands shall be washed with soap and water, for at least 10-15 secs, rinse with warm water and dry with a paper towel. Use papertowels as a barrier when turning off handsink faucet once hands are properly washed, rinsed and dried. CDI Discussed with PIC the importance of food handlers using proper handwashing procedure and washing hands between tasks. |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Compliance with Food Law (P) (Pf) Tamales found in cooler were not prepared in permitted facility. PIC stated tamales were brought in by an employee and were prepared in a lady's house. Tamales were discarded. Food prepared in a private home may not be used or offered for human consumption in a food establishment. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Vegetable prep sink had dried residue present. Chicken prep sink was being used at onset of inspection and was not effectively cleaned after use. Raw chicken residue remained after sink was washed. Sink had to rewashed and sanitized. Peeler was found dirty and stored as clean. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P) Rice from previous day was not properly reheated to 165F or greater prior to placing in hot holding cabinet. Rice was discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) Chemical in spray bottle was not labeled correctly. Sanitizer was put in incorrect green soapy solution bucket. Chemical was correctly labeled and sanitizer was placed in correct red bucket. |