|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed food employee eating wings right next to the hot holding unit where exposed food and utensils are stored. CDI - educated to eat at the tables. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P
Observed food employees not washing hands in between switching gloves. Observed employee not wash hands after eating. CDI - educated to wash hands in these situations. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
•4-501.114 Maintain sanitizer at correct concentrations. -P Observed facilities 3 comp sink quat dispenser not dispensing properly; solution below 100 ppm. PIC called ECOLAB for a work order; maintenance states they will come out Tuesday. EHS educated how to create chlorine solution. EHS gave PIC chlorine tests strips and advised to get more for the future. Chlorine solution currently at 50 ppm. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed raw chicken (tenders and breast) on counter top out of temperature. Refer to temperature chart. CDI - EHS explained to PIC that this product shall be held under refrigeration or on TIME control. PIC suggested TIME control. EHS explained proper TIME procedures and requirements; emailed TIME papers for the raw chicken on the counter top. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. |