|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands. Observed employee handling cheese with bare hands, CDI. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
Ensure quat sanitizer is maintained at proper concentrations at all times. Observed sanitizer weak in buckets, weak coming from dispenser, sanitizer was manually mixed, must continue to manually mix until dispenser can be fixed, VR to check dispenser. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed cheese 52F, cheese 54F, cole slaw 50F, cheese 52F all on prep line, CDI, cheese was overstacked and items were removed to cool, repeat violation. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Ensure all food is properly labeled, observed unlabled container of liquid cheese. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Ensure all single service is protected from potential customer contamination. Observed unprotected cups by drink dispenser, overfilled cups, cups in splash zone of drive thru handsink. |