|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands under water briefly with no soap, no scrubbing, and dry hands on sides of pants at three compartment sink. CDI: Education provided and food employee rewashed hands at hand sink.
2-301.15 Where to Wash - Pf Observed food employee wash hands in rinse compartment of three compartment sink. CDI: Education provided and food employee rewashed hands at hand sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken being thawed over top raw shrimp in prep sink. CDI: Education provided and product sent to cookline for immediate cooking. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low sanitizer level in rinse compartment of three compartment sink- 10ppm. CDI: Education provided and food employee remade sanitizer solution- 50ppm |
|
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 Observed noodles and sesame chicken being held above 41F in small make table. Products prepared 06/13/21. All other TCS items in unit under 41F. CDI: Education provided and PIC voluntarily discarded products. REPEAT VIOLATION. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - Pf Observed rinse compartment of three compartment sink being used as sanitize compartment. Facility using W/S/R instead of W/R/S. CDI: Education provided and food employee remade rinse solution and sanitizer solution in correct compartments. REPEAT VIOLATION. |