|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P REPEAT VIOLATION. Observed food employee handling cell phone, not washing hands, then begin food preparation. CDI - washed hands and put on gloves. |
|
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 employee bare hand ready to eat pizza right out of the oven. CDI - discarded pizza, and employee put on gloves. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers that are stacked. Advised to clean them. CDI - put through dish machine.
4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed cell phone on prep table. CDI - removed cell phone and sanitized. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed product not reaching proper reheating parameters. CDI - relocated product to stove top to reheat properly. Advised to use thermometers. Refer to temperature chart. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product such as garlic knots and pepperoni in the temperature danger zone. Refer to temperature chart. CDI - educated to not overstack product; removed excess pepperoni from container. EHS advised to discard garlic knots. After last verifiction, PIC and facility should have had garlic knots on time control. Product is sitting out at room temperature for an indefinite amount of time. Facility will have the knots stored on rack, with a container of butter mixture on time control. Time procedures will need to be updated for the butter. |