|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Store employee drinks below food or food contact surfaces. Observed employee bottle drink stored on top of sleeves of single service cups. CDI- Drinks removed and properly stored. (repeat) |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 (A) Maintain hot water at 100 degrees min at handwash sinks. Observed hot water valve turned down and water only 75 degrees at handsink. CDI- Valve turned up, water observed above 100 degrees. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain chlorine sanitizer at 50 - 200 ppm. Observed all sanitizer buckets and a spray bottle less than 50 ppm. Be sure to always use test strips to verify sanitizer strength. CDI- Sanitizer remade to proper strength. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separate chemicals and store to prevent contamination of food or food contact surfaces. Observed packets of concentrated sanitizer stored directly above shake machine hopper. CDI- Chemicals stored separate in proper place. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Properly separate or dispose of distressed merchandise. Observed canned good with good sized dent stored with other canned goods. CDI- PIC disposed of canned good. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Air dry dishes and utensils. Observed some dishes being tight stacked while still wet. (repeat) |
|
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. Observed torn gasket on hamburger prep cooler. Observed a few broken or damaged racks in walk in cooler and walk in freezer needing replacing soon. Observed a few fryer baskets with some broken spokes, baskets need replacing ASAP.22. GC - PIC wants to use TPHC for american cheese. Informed PIC they must have pre-written TPHC procedure for each product, observed american cheese being time labeled, but cheese was still in proper cold holding temperature in an ice bath.37. GC- Recommended to PIC to color code in use tongs at flat grill to prevent cross contamination between raw bacon and raw hamburgers and cooked bacon and burgers. Observed no cross contamination of these foods at this time. |