|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored without a lid on food preparation surface. Observed employee beverages in walk in cooler being stored above food ingredients. CDI All beverages were moved to bottom shelf. REPEAT. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed chicken wings coming out of oven less than 165 degrees. CDI Wings were ran twice and PIC will ensure that wings are being ran twice to hit 165 degrees.
*If BHC occurs, product has to hit 165 degrees as per rules. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer less than 200 ppm for quat ammonium. Short term compliance will measure sanitizer to hit 200 ppm. VERIFICATION REQUIRED |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at slicing area in need of being replaced/resurfaced. Make sure to repair/resurface. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing wall cove in walk in cooler where space between wall and floor is being exposed. Make sure to keep in good repair. |