|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.11 Keep hands and arms clean. -P Observed overall lack of hand washing in kitchen. CDI (Corrected During Inspection): EHS (Environmental Health Specialist) talked with employee about the importance and frequency of hand washing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwasher measure less than 50 ppm chorine. CDI: Ecolab contacted and arrived during inspection to adjust chemical levels. Chlorine running at 50 ppm chlorine by end of inspection. Observed quat sanitizer running at 0 ppm from three compartment sink. CDI: quat was changed out to new container and quat was running at proper concentration. EHS advised that sanitizer be checked daily.
NOTE: SANDWICHES IN COOLING CHART ONLY REACHED A MAX OF 51F DURING PREP. BASED ON THIS INFORMATION, SANDWICHES MET PROPER COOLING PARAMETERS. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS (Temperature Control required for Safety) foods in hot holding at 135F or above. -P Observed tomato soup in steamer at 104F in center. Soup had been cooked and then dropped in temperature before being placed in steamer per employee. CDI: tomato soup reheated to above 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese with date label of 11/27 and cream cheese with date label of 12/6. CDI: items voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of what employee stated was bleach without labeling in kitchen. CDI: bleach labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with cloth and paper towels. |