|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
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
Work with employees on turning off the spigot with a papertowel rather than using bare hands as the handle is soiled. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed 2 buckets of quat. sanitizer today with a concentration of <150ppm. Refilled to correct.
Recommend reducing number of towels in each container or prerinsing these with sanitizer to increase amount of time they are effective. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Repair unit with exterior thermometer that is reading an error today. |