|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee use the hand washing sink to dump contents of a container. CDI-Explained the prep sink should be used instead of the hand washing sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm of chlorine sanitizer at the dish machine. CDI-The machine was primed and was ran again. The machine is now reading at 50ppm. |
|
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
Observed sausage hot holding below 135F in the back hot box. CDI-They will be reheated. Discussed possibly using Time/Temperature as a Public Health Control (TPHC) since the hot box is only storing the sausage and cooked bacon. If TPHC is used, the time shall be written onto the container of when it was prepared, and must be discarded by the end of 4 hours. TPHC paperwork was emailed to the manager that shall be printed and filled out and kept on file, if TPHC will be used. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed a wet wiping cloth left inside of the back reach in cooler. CDI-The cloth was removed. When wet wiping cloths are not in use, they should be stored in a sanitizer container, or put into laundry. |