|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
One employee brought a tomato and cucumber to sink with bare hands. CDI- Product discarded, employee washed hands, donned gloves and obtained a new product. Always wear gloves when handling RTE foods. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Hot dogs in hot box were recorded below 135F (see chart).
CDI- PIC stated products were taken out of oven at 9:30 AM. Products were placed on TPHC with a begin time of 9:40 and a
discard time of 1:30 PM. Facility will discard all hot dogs at the end of the day. Assure hot dogs remain in temp. while prepping. If facility cannot hold proper temp. of hot dogs, consider placing all hot dogs under TPHC. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
Two sani. buckets recorded low in Quat concentration. CDI- Exchanged. |