|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee return to kitchen and food preparation area and remove food from freezer without washing their hands prior. CDI by instruction.
2-301.12 Cleaning Procedure - P - Rub hands vigorously for 10 to 15 seconds when washing hands. Observed employee not vigorously rub hands for 10 to 15 seconds by instruction. |
|
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 sausage and eggs hot held below 135 degrees F.CDI, foods voluntarily discarded by PIC. |
|
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 cream cheese held at 48 degrees F and butter at 52 degrees F in household Fridgidaire refrigerator at breakfast bar. Ambient air temperature of unit measured 52 degrees F.CDI, all TCS foods relocated to kitchen refrigerator to rapidly cool. TPHC discussed and handout provided. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed cereals packaged in bulk containers at breakfast bar not labeled as required. CDI by instruction. Repeat. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 1 wiping cloth stored on rack for chemicals below 3 compartment sink. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service forks, spoons, and knives not inverted to prevent handling of lip contact surfaces.p |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C - Equipment shall meet ANSI / NSF standards and be used according to manufacturers intended use. Observed small household use Frigidaire refrigerator being used in facility.
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed Frigidaire refrigerator holding an ambient air temperature of 52 degrees F and butter at 52 degrees F and cream cheese at 48 degrees F. |