|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees put on gloves without washing their hands. CDI. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed the dish machine at 0 ppm chlorine and the sanitizer at the 3 compartment sink at 0 ppm quat. CDI - both were fixed and dispensing at the correct concentration. |
|
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 fresh garlic and oil mixture at 65F by the pizza station. Garlic and oil mixtures shall be held at prep temperatures. CDI. |
|
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 a large container of pizza sauce that had been recently made from room temperature canned tomatoes and was at 76F. This must cool to 45F within 4 hours. CDI - placed on ice for quick cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet towels on cutting boards and not in the sanitizer bucket. Sanitizer bucket was 0 ppm. CDI. |