|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw chicken stored over cooked chicken tenders in chicken walk in cooler. CDI- PIC Mrs. Dee corrected storage immediately. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing watches and rings while serving foods. CDI- PIC had employee to remove all. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. In use cloths in soiled sanitizer at the front and back stations. CDI- PIC had all refilled. repeat |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Dried debris and residue in containers used to store clean utensils. Containers need to be changed out. (0pt) |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Active washing at powersoak, water only at 94F and 96F. PIC advised that the power soak temperature was required to be at 115F-120F. Liquid soap checked and no temperature indicated. CDI- PIC had adjusted. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee opened bag of gummy candy stored on equipment at back area. Candy was removed before it could be shown to PIC. |