|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee ready to don new gloves before washing hands. Stopped, educated and he complied. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer at 3 compartment sink as dispenser was empty. Replaced container and quat = 200ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deli using produce area for prep. Cream cheese was left out at 68F and cut lettuce at 65F. Both were voluntarily discarded. Observed container of cut fruit (melon) on ice at 54F. Placed down inside ice to quickly cool to 45F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of cleaner stored on clean drainboard of 3 compartment sink. Sink was being used for washing produce at time. Cleaner was moved. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels on 3 compartment sink, prep table. Store in sanitizer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed baseboards under 3 compartment sink and in walkin cooler broken, missing. Tiles at the can wash are also missing. Repair. |