|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee enter kitchen wash hands recontaminate on handles and leave kitchen. CDI- PIC to coach |
|
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 cooked chicken and hamburgers hot holding below 135(see temp chart). CDI- burgers plcaed on TPHC back timed to removal from fridge(pre-cooked burgers); chicken reheated to 167F |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some leaf spinach from yesterday not date marked. CDI -date marked |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer wiping cloths in sanitzer bucket at 50 ppm QAC. CDI- emptied sanitzer tested at 200ppm QAC at 3 comp sink |