|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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. Observed dishwasher handle soiled utensils with gloves then clean utensils with same gloves and no hand wash or glove change. CDI- instruction provided |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer, chlorine at 0 ppm in dish machine. CDI- primed and now working properly |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deli cut ham, roast beef, turkey and pasta salad fail to cool within 4 hours. CDI- PIC voluntarily discarded |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple potentially hazardous foods cold held above 45 F (see temp chart). CDI- removed to flsh cool |