|
6
|
2
|
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 the clean dishes without handwashing. CDI hands washed.
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 employee wash hands for 8 seconds. CDI hands washed.
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee use gloves to go in walk in and change gloves to continue food prep without handwashing. CDI hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tilt skillet, spatula, 2 plastic containers with sticker debris, and 3 trays soiled with food debris. CDI items moved for cleaning.
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed bucket of sanitizer at 0ppm. CDI bucket changed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed diced chicken and hummus above 45F. CDI items discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in dish machine area and vents in bathrooms covered with dust. |