|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Ensure that team members are washing their hands after performing activities that will contaminate them such as going to the walk in cooler. Observed an employee go to the walk in cooler and continue to main line to prepare foods. Ensure that team members are aware of when to wash hands. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a few items such as tomatoes(43F), lettuce(44F), diced chicken (45F), feta cheese(44F) all above temperature threshold. CDI- These items were moved to reach in freezer to cool down below the temperature threshold by PIC. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets in two reach in unit doors. Replace gasket channels as needed to help maintain tight seals. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed excessive buildup in some areas around kitchen equipment such as behind stove and to the side of ice machine. Recommend a higher cleaning frequency. |