|
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 handling soiled dishes at dish machine then handle clean and sanitized dishes without washing their hands between. CDI-PIC educated employee on when to wash and proper handwashing procedures. PIC had dish rewashed and properly handled. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 6 pans of pizza hot holding in hot box below 135F. CDI-PIC rapidly reheated all pans to above 165F within 15 minutes. PIC stated all pans were properly reheated initially and verified by temperature log. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 in-use wiping cloths buckets with quat sanitizer levels between 0-100 ppm. CDI: PIC emptied all sanitizer buckets and refilled them to 300 ppm quat. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed 1 of 3 outdoor dumpsters without a drain plug. Contact dumpster company to install drain plug. |