|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed a gloved employee breading raw chicken proceed to discard gloves and put on new gloves without washing hands. Employee stopped to wash hands today. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed buckets of sanitizer at <150ppm today and the sanitizer being dispinsed was the same. Concentrate refilled to correct today and buckets were refilled. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed multiple TCS foods stacked high on the make line today and they were not holding at 45F or less- sent to walk in cooler to chill down quickly.
TPHC sheet will be emailed to PIC as an option on these products: must have a sheet filled out for each product that is timed and that product must be discarded if not used within four hours of being out of refrigeration.
Other options would be to turn cooler down and/or do not stack product as high.
Sauces put on ice today- keep these cold or provide proof that they are shelf stable once opened. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed multiple tongs today that had cracked handles. |