|
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 food employee recontaminate hands by bare hand contacting the sink faucets when turning faucets off. CDI - educated importance of preventing recontamination. Use paper towel to turn sink faucets off. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsink being used as dumpsink. CDI - cleaned out sink; reminded that handsinks are not for dumping. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed products out of temperature. Refer to temperature chart. Pulled product to cool down. CDI - Reminded PIC that reach in and prep units are not for cooling. Cool down properly, then once at proper temperature, can store in holding units. For the pizza prep unit, hold TCS products in reach in unit, put lid on top. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed one product labeled incorrectly. BBQ in walkin cooler at 42F, labeled for 7 days. Product should only be labeled for 4 days.CDI - fixed label. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets at 100 ppm quat. CDI- advised to swith buckets more often. get wiping cloth wet with solution before placing into bucket in order to hold proper concentration longer; switch solution out more often. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed walls in the dish pit area, underneath the drain board/spray arm with debris build up on the walls. |