|
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 employee handle soiled and dirty dishes without handwashing. CDI hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equiopment food contact surfaces and utensils shall be clean to sight and touch.-Pf Observed lunch trays, where food is placed directly on utensil, soiled with food debris.
4-501.114 Maintain sanitizer at correct concentration.-P. Observed sanitizer bucket at 0ppm. CDI solution discarded and used other multiple sanitizers in house. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above.-P Observed bbq chicken, baked chicken, and sweet potato holding below 135F. CDI items discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not labeled, or if the label is incorrect.-P Observed bag of lettuce held past 7 days in facility. Repeat. CDI item discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-201.11 Equipment shall be designed and constructed to be durable and to retain charactersitics under normal use conditions. Observed cardboard taped to hood of dish machine. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lods or doors. Observed doors and lids at dumpsters not closed. Repeat. |