8: 140 The facility had an employee, who was observed, washing their hands improperly. The employee was notified to wash thier hands and when doing so they went to the hand sink in the 3-compartment sink area, proceeded to wash thier hands for less than 20 seconds and then dawn new gloves and return to food service. Corrective Actions: Improper hand washing does not eliminate the potential sources of contamination on their hands which may be transposed to food items, gloves or other surfaces which could lead to illness.
Hand washing must be performed with warm, soapy water and last for no less than 20 seconds. Washing shall include the palms, wrists, fingers and nail beds. Manager notified and will correct employeees on methods.
46: 0580 (B) (C) (D) An employee was observed using the same pair of gloves for multiple tasks such as food handling on the service line then going to the oven and contacting soiled oven mits to remove food items and then returning to food service without chnaging gloves or washing hands. Corrective Actions: Gloves are used to protect food items from sources of contamination. The oven mits were soiled and handled with the same pair of gloves which could transfer sources of contamiantion to the food products served. The employee was directed to discard food item, remove gloves, wash thier hands and then dawn new gloves before returning to food service.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Corn
200 °F
Reheating
Cheese
42 °F
Cold Holding
Pizza
134 °F
Hot Holding
Yogurt
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-Compartment Sink
Chemical
200
Quaternary Ammonia
73 °F
No records found
Equipment Temperatures
Description
Temperature
2-Door Cooler, Rear
36 °F
Milk Cooler
30 °F
3-Door Freezer
9 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
