|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning ProcedureProperlyk wash your hands using the correct procedure. Observed cook line employees wiping their hands on the cloths hanging off their aprons. CDI by education and redirecting them to the handsink for proper handwashing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain sanitizer at the correct concentration. Observed CL sanitizer at 10ppm. Sanitizer was re-prepared at 50ppm. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlFollow approved TPHC procedures. Observed the times on the chicken and shrimp incorrectly marked. Time was corrected with fresh product. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-JewelryOnly a plain wedding band is allowed on employee preparing food. Observed cook line employees wearing an adorned ring and another with a watch.2-304.11 Clean Condition-Outer ClothingEmployees should wear clean outer clothing. Observed cook line employees with dirty rags hanging off their aprons. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use LimitationProperly store wiping cloths in sanitizer in between uses. Observed wiping cloths used for wiping off the grill stored on the grill ledge. REPEAT |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredSeparate the gray food containers to allow them to properly air dry. REPEAT |