|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored uncovered and above condiments on table. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling raw chicken then immediately after picked up wiping cloth and began to wipe down prep table without first washing hands. Wiping cloth did not contain sanitizer. CDI by employee washing hands, using wiping cloth soaked in sanitizer wiped down prep table again. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer solution in 3 compartment sink testing 10 ppm. CDI added chlorine bleach and retest at 50ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked fried chicken sitting on cart < 135F. CDI- moved to walk-in cooler to continue cooling process. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked rice sitting on cart > 45F. CDI moved to cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on table tops outside of sanitizer solution. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on prep cooler door gaskets. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed lots of garbage on ground around dumpster. Keep garbage picked up. Repeat |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Observed all lighting in kitchen turned off, while cooking. Keep lighting turned on so cook can see if food has physical contamination, spoilage, etc. Repeat
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshieled light bulb under hood. |