|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed employee wearing gloves, opening doors, handling soiled cloth, then handle sliced cheese. CDI- direction to change gloves and to separate tasks while wearing gloves, especially when handling food or cleaned equipment. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P: Sanitizer in 3-comp sink measured less than 150 ppm quat. CDI- solution changed out and measured 200 ppm. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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: Found fries covered with food grade paper with many hours worth of times on it. Follow the procedures as approved. Each batch of blanched fries shall be clearly marked with begin and end times, with a new pieceof paper for each lot. CDI- discussion with PIC. Fries discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Chicken less than 6" off freezer floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Sanitizer dispenser on wall not operating. Facility using neighboring facility for sanitizer to fill sink. Repair person from EcoLab called. |