|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Ensure proper procedures are followed to wash hands. Observed food employee not vigorously rub hands for 10-15 seconds when washing their hands. CDI by instruction. |
|
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 cut lettuce, cut tomatoes, cheddar cheese, sour cream and butter held on ie over 45 degrees F. Observed cheese curds overstacked in prep unit over 45 degrees F. CDI, operator stated ice bath recently placed and relocated these foods to walk in unit to rapidly cool. Cheese curds voluntarily discarded by PIC. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet wiping cloths stored on counter surfaces. Repeat. Observed sanitizer bucket below required concentration. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean pans being wet stacked. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 fryer baskets broken and in poor repair needed replacement. CDI, operator removed baskets from use. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors of storage room near ice machine. |