|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed cook at grill handle raw burger and change gloves to work with ready to eat food without handwash between glove changes. CDI instructed employee to wash hands and change gloves and he complied. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed coleslaw, mac n cheese, fruit, and ranch dressing at greater than 45 degrees. CDI since food stocked in prep unit at 9:30 this morning all items discarded. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Per discussion with PIC it was determined that fish is thawed in morning under running water . Advised that this was not possible since water currently coming out of cold tap measures 82 degrees and can't exceed 70 degrees. No points taken since proper cooling occuring and was not direct observation. -0 - points- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths for trays in front service area being held in bucket with no measurable QAC sanitizer. CDI too many towels observed in sanitizer bucket . Excess towels removed from bucket and bucket refilled with QAC sanitizer at proper concentration. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed ambient temperature of prep unit 3 was at 60 degrees on lower prep unit . CDI discarded all tcs foods and advised PIC not to put cooler back in service until technician services unit. 10 day verification required. |