|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee work from the cash register and then proceed to bare hand mushrooms without washing hands in between. CDI/REPEAT; Employee was notified by PIC during the inspection. No escalation of points due to overall better hand washing in the facility. - 2 points. |
|
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 food employee bare hand mushrooms prior to placing them in the cold hold unit for storage. Explained carefully to PIC that products that are not going straight to the oven for cooking should not be touched with bare hands. CDI- mushrooms were rinsed and placed back into the cold hold unit for storage. 0 points. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed quat sanitizer coming out of the dispenser above 400 ppm. CDI- PIC diluted sanitizer bottles with water for compliance. PIC stated that they will contact their chemical provider for adjustments to the chemical dispenser. Quat sanitizer shall be 200-400 ppm unless specified different by sanitizer specs. REPEAT - 2 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted racks located in the reach in cold hold pizza prep unit. 0 points.
General Comment(s): EHS didn't observe but PIC stated that the mushrooms were being washed in the 3 comp sink. EHS observed soiled dishes and dish water in 3 comp sink. Ensure that foods are not being rinsed or prepped in sinks that's prone to contamination. Only prep foods in sinks free of all dishes and moisture contamination. |