|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Employee writting down orders while wearing gloves then began to make an order wihout first changing gloves. CDI - After reminding employee of rules, employee removed gloves, washed hands, and donned new gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Sanitizer bucket stored in handsink at front line. CDI - Sanitizer relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
| 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer testing at 0ppm in three compartment sink. CDI - Concentrate bottle changed out; now testing at 200ppm quat. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat balls holding below 135F in steam well. CDI - Reheated to 165F+. |
|
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 All items in front display case holding above 45F. CDI - Items were moved to freezer to rapidly cool. Service tech was called and came out to repair. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Shredded lettuce and cut tomatoes tightly wrapped while still cooling in walk in cooler. CDI - Vented to allow air to circulate. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counter and hanging on hook at sandwich prep area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dark build up on exterior of soda machine in between dispensers, Clean at earliest opportunity. |