|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed donning gloves without washing hands prior. Employee also observed turning off faucet handles with bare hands after washing. CDI. Education provided and employee rewashed hands correctly. Repeat violation. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at front handsink near drive thru window. CDI. Paper towels obtained.
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at handsink near drive thru window. CDI. Soap obtained. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer at three compartment sink observed at 50ppm. When checked, bag of sanitizer below sink was empty. CDI. Store manager replaced sanitizer. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salads in reach-in cooler and raw beef in cold holding unit near grill observed above 41F. CDI. Items had been cold holding less than 4 hours and were moved to rapidly cool in WIC. Repeat violation. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Foods on cold holding line deemed on TPHC and observed with no time stamps. When checked foods were above 41F. CDI. Foods discarded and replaced with time stamped foods below 41F. Repeat violation. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sliced tomatoes and shredded lettuce observed cooling in WIC in tightly covered containers. CDI. Containers loosely covered. Repeat violation. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in wet wiping cloth buckets observed at 50 ppm. Repeat violation. |