|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.11 Keep hands and arms clean. Observed employee repeatedly using cloth towel to wipe hands and arms, placed towel down on table. Use disposable paper towel to wipe hands and arms, discard towels after one use. CDI by washing hands and discarding towel. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved hand drying at each handsink. Observed towels missing from one handsink. CDI by loading dispenser w/paper towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-.501.114 Maintain sanitizer at correct concentrations - observed QAC in buckets and bottles to be 100 ppm - must be = 200 ppm - CDI by re-mixing sanitizer solution |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours - observed salsa with 2 different labels and dates - CDI by discarding. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees - observed stem themometer in ice water @ 40F. Observed 2 oven thermometers in reach-ins - replace w/proper refrigeration thermometers or remove where built-in thermometer is operating properly. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse and sanitize solutions clean - observed broccoli in middle sink vat w/rinse water - do not use rinse water to pre-rinse - remove food debris as a part of washing, use rinse vat/water to rinse clean utensils |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
. .5-501.113 (B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors - observed dumpster side door open. |