|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee touch a trash can with gloves on, then go to put raw chicken in the oven. CDI-EHS explained they needed to wash, food employee washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed two deli slicers soiled with food debris. PIC said they did not use this morning. CDI-PIC washed/rinsed/sanitized deli slicers. |
|
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 reading 500/600PPM. Water temp was 110F which was making the concentration strength appear stronger. Santizer is a low temp sani (65-75F) temp. CDI-PIC added cold water and it read 200PPM by end of inspection.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed food employee cleaning deli slicer with non acid dishinfectant washroom cleaner. This is not an approved cleaner. CDI-EHS explained to food employee and they washed, rinsed chemical off slicers.
PIC did not sign due to Covid protocols |