|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
. 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wash hands and turn off faucet without a barrier. CDI employee rewashed hands. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitzer bucket with food debris at 0ppm. CDI bucket refilled to proper concentration. Repeat.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, metal containers, and glassware soiled with debris. CDI items moved to sink for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mozzerella, pimento cheese, grilled onions, and grilled peppers held above chill line in prep top above 45F. CDI items placed below to allow cooling. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed taco meat and pepperoni that were not dated. CDI items dated. Repeat.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked onions, pasta, bologne, meatloaf, and cooked potatoes held past 7 days. CDI items discarded. Repeat. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed facility cooling queso in large plastic container. CDI item split up into smaller portions in an ice bath. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone, keys and bottled water stored with single service items and plates on storage shelf. Repeat. |