|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed employee beverage stored on food prep surface. CDI- removed |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Observed multiple glove changes with no hand wash between. CDI-instruction provided |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed soiled knife stored in rack, salad spinner stored with food debris and multiple containers with sticker residue. CDI- removed to clean |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed rice hot holding at 129 F. CDI- discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple cooked TCS foods not date marked in multiple units CDI- removed to date mark |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
.3-302.12 Label working containers of food with common name of the food unless food is unmistakably recognized. Observed multiple containers of granular food unlabeled. CDI- labeled |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 Maintain wash solution in manual warewashing equipment at 110F or above. Observed pots being washed in 3 comp sink at 77 F. CDI- rewashed in water above 110 F. |