|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 PIC wash hands and turn faucet off with bare hands. CDI - EHS corrected PIC and hands were re-washed. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes over stacked over chill line on make line holding area. CDI - Taken to walk in cooler to cool before use. Observed tomatoes holding in walk in cooler 42-45F. CDI - Discarded. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility without quat test kit. Verification required within 10 days of inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets, shelving, and air vents in need of cleaning at bottom of deli case). Observed fans in walk in cooler in need of cleaning. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.16 Drying Mops - C Observed mops drying inside bottom of mop wash sink. |