|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands when washing hands.CDI - educated about proper handwashing procedures and to use the papertowel to turn off the faucets. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed drink machine ice bin and the big ice machine with build up. The drink machine ice bin has the black mold build up and the big ice machine with the pink slime on the front panel.
4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed the ice paddles stored in the freezer on the rack without plastic wrap. The storage racks are not being sanitized throughout the day. Advised to store ice paddles with plastic wrap on them to protect from contamination. |
|
31
|
0.50
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed bulk lettuce containers cooling in the pull out drawer covered. CDI - pulled the lettuce containers and placed into the walkin cooler uncovered. Advised that cooling is done in the walkin cooler or freezer uncovered not in cold holding units. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed two buckets of sanitizer with the rags not stored in the buckets. CDI - put the rags into the buckets. |