|
7
|
1.50
|
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 an employee putting a spread on a wrap today that was not to be cooked- wrap discarded by staff to correct. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed the front handwash sink blocked by a cooling rack today.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no papertowels at the front handsink today.
Papertowels supplied and cooling rack moved to correct. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed 0ppm at the dish machine today- primed to correct.
Observed <150ppm at the 3 comp. sink- more tabs added to maintain at 200-400ppm and dishes were resanitized. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed a lettuce and cheese plate that was >7 days old- discarded today to correct.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed melon balls and cooked onions not date marked today and they had been held >24 hours- back dated to correct. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple boxes of food on the walk in freezer floor and a bag of ice as well- bag of ice discarded. |