|
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 handle raw beef, remove gloves and then put on new gloves. CDI, instructed employee to wash his hands and to do so after handing raw beef. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed a beef burger cooked from raw to and internal temperature of 123 F. CDI, PIC elected to discard the burger. Observed another raw burger cooked to 155 F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
, 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed discard time for lettuce, tomato, tenders, hot dogs, etc. not recorded on log. CDI. Discard time recorded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one sanitizer bucket with less than 100 ppm quat. CDI. Sanitizer bucket refilled with 200 ppm Quat solution. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior of cabinet surfaces collecting debris. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed jackets stored with single service items in the cabinets. CDI. Store employee items in a location away from food service items. |