|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 different handsinks with gloves inside. CDI-PIC discarded gloves and was informed handsinks needs to stay open and are only for handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two bottles of sanitizer being used for cleaning slicers that had 0PPM quat sanitizer. CDI-PIC said they were filled this morning, PIC refilled with sanitizer that was in the 3-comp sink at 300PPM sani.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed old food debris on part that holds the chub down on the slicer, it has spikes on it. PIC said they used slicer this morning, the fresh meat is clearly different that the old. CDI-PIC took off piece and washed/rinsed/sanitized it. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all food on the hotbar not holding at 135F. PIC said they had made this food right before EHS arrived (EHS saw some being made) CDI-PIC voluntarily discarded and sent in a service order, the bulbs look dim and one is out, could be the issue. PIC will not use until it is fixed.
PIC did not sign due to COvid protocols |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of sanitizer stored over RTE foods and sauces. CDI-PIC placed on the bottom shelf. |