|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning ProcedureTo avoid recontaminating hands food employees must use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on handwashing sinks. Observed two employees turn off the faucets with bare hands after hand washing. CDI- education and re-direction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat sanitizer at proper concentration. Observed quat in sanitizer buckets at 0ppm. Sanitizer dispensing container was empty and needed to be replaced. CDI- replacement. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlFollow proper time as a Public Health Control procedures (formerly TILT). Observed pizzas and stromboli time not recorded. CDI- education and reheat/time recorded. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or IceUnpackaged food may not be stored in direct contact with undrained ice. Observed pasta stored with ice inside of an undrained pan. CDI- pan replaced. |