|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed a deli employee not washing his hands between glove change. CDI-by instruction. Employee washed hands and then donned gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed several sanitizing spray bottles with sanitizer concentrations (Quat) below 200 ppm. CDI - Bottles refilled with the appropriate sanitizer concentration. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in one of the reach in coolers several TCS foods items with temperatures above 45F: shredded chicken, chicken pot pie and Shepard pie. CDI- PIC had items voluntarily discarded. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed an in-use deli knife stored on an unclean, non-food prep surface. CDI by education and knife moved to dish area for cleaning. |