|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminating hands by washing their hands and then turn off faucets with bare hands instead of using a clean barrier. CDI - educated importance of not recontaminating hands and to raise awareness of recontaminating hands; educated to dry hands with paper towel and then use that paper towel to turn off the sink faucets. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that facility does not break down the slicers and sends each attachment through a wash, rinse, and sanitize procedure. CDI - educated that every 4 hrs the slicers need to be completely broken down and to send through a wash, rinse, and sanitize procedure. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
z3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one product considered as hot holding but not at 135F or above. Refer to temperature charts. CDI - reheated the product to proper temperature and then placed back to hot holding. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. At the pizza kiosk, observed single service articles stored in a contaminated area. Advised to move. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION Observed consistent issues with keeping reach in cooler clean. |