|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 Ensure employees know major illnesses and symptoms. Observed employees that did not know about health policy. CDI |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Hand sinks must only be used for handwashing. Observed employee filling bottle at handsink. CDI stopped action. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 Food contact surfaces shall be cleaned to sight and touch. Observed scoops, tongs, and serving utensils soiled with debris. CDI moved to sink for cleaning.
4-501.114 Keep sanitizer at proper concentration. Observed santizer in 3 compartment sink at 0ppm. CDI compartment dumped and refilled. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Keep foods at 135F or above. Observed prepackaged containers of fries not held on time but temperature at 98F. CDI fries discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Keep sanitizer buckets buckets at proper concentration. Observed sanitizer bucket below 50ppm. CDI bucket changed. |