|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at dish machine finished loading soiled dishes and then removed gloves, discarded them, and regloved without a handwash, preparing to unload clean dishes. CDI - corrected employee by explaining rule, having her properly wash hands.
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 above employee, when washing her hands the first time, wash for less than 15 seconds and then use just-washed hands to turn off faucets. CDI - corrected employee by explaining rule while demonstrating a proper hand wash. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top pans in both line coolers had TCS foods measuring above 41F - see temp chart for some of the items observed. CDI - PIC had employees change to ice beneath all pans in both coolers. About 45 minutes later, temps were still 41F and below for all TCS items. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in all buckets measured 50 ppm rather than required 150-400 ppm. Checked dispenser and discovered it was dispensing at 50 ppm, even with a fresh bottle of concentrate. CDI - PIC called service person to repair and in the meantime, manually prepared sanitizer for buckets. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed virtually all clean items coming out of dish machine were stacked while still very wet. |