|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employees bare hand contact food; bare hand contacting bread when slicing; bare hand pizza after pulling out of the oven. CDI - educated to use gloves when touching food or to use utensils to disperse product. Advised to discard. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up in the ice machine. CDI - food employees cleaned the ice machine. |
|
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 Observed product out of temperature. Refer to temperature chart. CDI - advised to not overstack the chicken in the flip top unit. Advised to discard garlic knots. Chicken has cooled down to 45F in walkin cooler. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with a Quat sanitizer label, but the chemical is degreaser. CDI - emptied the chemical and advised to educate employees on which chemcial to use. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI - food employee put on hair restraint. |