|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by turning the faucets off with bare hands. CDI - educated to prevent recontamination by drying hands with paper towel and then use that paper towel to turn the faucets off. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink in the back prep room blocked by speed rack. CDI - moved the speedrack to a better location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
| 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 3 compartment sink at 0 ppm. Observed dispenser not feeding the quat to create a solution. Advised to get CHEMTEC to come out and fix dispenser. CDI - created a solution at the proper concentration with the quat. Advised to keep creating the solution until dispenser is fixed. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F if food is to be hot held until service. -P Observed soups not reheated to 135F from their commercial package. Refer to temperature chart. Product has been in soup buffet since 6am. CDI - educated about proper reheating temperatures for commercially packaged products. Discarded products. |