|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P. Observed gloved employee cutting meat, go to hand sink and wash hands with same gloves on. CDI. Gloves were removed and hands were re-washed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a bottle of mixed bleach showing 0 ppm on the test strip. Bleach was used to sanitize portions of slicer earlier in the day. CDI-PIC made a new bottle and tested its concentration at 50 PPM. Re-sanitized slicer with new solution. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various meat and poultry products stacked high at open display case; products were all cold holding above 41 F. Refer to temperature chart. CDI. PIC took products to WIC 1 to bring temperatures down to 41 F. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C. Observed flies throughout facility. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures - C. Observed only 2 compartments at 3 comp-sink being used; 3rd compartment covered with a cutting board. EHS instructed PIC the compartments are to be utilized for manual washing, rinsing & sanitizing. CDI; PIC removed obstruction and filled 3rd compartment with sanitizing solution. |