|
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 sushi food employees recontaminate hands during handwashing. Food employees turned faucets off with bare hands. CDI - educated to turn facuets off with paper towels; Reminded employees that the AFC blue binder specifically goes over proper handwashing procedures with turning off the faucets with paper towels. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed pizza kiosk sanitizer at the 3 comp sink below 100 ppm. CDI - drained solution and refilled with proper concentratoin. Advised to use test strips. |
|
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 multiple prodcts out of temperature. Refer to temperature chart. CDI - educated to not overstack products in the prep unit. Reminded that each container has chill line; keep product below chill line. Removed excess product. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P REPEAT VIOLATION Observed sanitizer spray bottle on food prep table facing exposed food. CDI - educated to store sanitizer to prevent contamination. Discarded lettuce. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen chicken thawing in standing water. CDI - advised to turn on room temp water to properly thaw. |