|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
.2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed worker at bar turn off handsink faucets with recontaminationg of hands. CDI- discussion and direction to re-wash hands correctly. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found carbonara, gorgonzola, and mozzarella holding above 45 F. All moved to walk-in cooler for rapid cooling. Refer to temperature chart. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
.3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found three buckets of quat sanitizer measuring below 150 ppm while holding wiping cloths. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed kid's cups over-stacked in dispenser at drink station. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Door gaskets of some prep coolers accumulating moisture and supporting growth of black growth. |