|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P Observed employee touch frozen breaded chicken breast to place into the fryer, then begin to handle ready to eat food items. The frozen chicken breast are a raw product. CDI- Employee took off contaminated gloves, washed hands and put on new gloves to handle ready to eat food items. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs holding above 41F in the prep top. CDI- Moved to walk in cooler and cooled to 41F. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket with sanitizer too weak. CDI- more bleach was added to buckets to get proper concentration |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Vents above prep area are in need of cleaning. |