|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14(H), Food employees shall clean their hands before engaging in food preparation and before donning gloves-P. Observed food employee working at the flip top cooler station put on gloves without washing their hands before. CDI - his hands were not dirty from previous task, but I will use this as an educational moment; explain that food employees need to wash hands before donning gloves when working with food. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114, A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be at the proper concentration-P. Observed that the quat sanitizer compartment in their 3 comp sink was at a concentration of 100 ppm. CDI - drained original solution and created a new solution with more quat tablets bringing solution to 200ppm Quat. Now PIC is aware of how to create proper solution for sanitize comp. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14, Cloths in use for wiping counters shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a few sanitizer rags at one prep station that were on the cutting boards and not in the sanitizer solution. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11, Materials used for food contact surfaces shall be durable, non absorbent, and resistant to decomposition. Observed lettuce prepared in the reach in cooler that was wrapped in disposable paper towels and plastic wrap. CDI - educated PIC that the paper towel should not be used to wrap lettuce. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13, In food establishments, the floor and wall junctures shall be coved, closed, and sealed. Observed the coving underneath the 3 comp sink was coming apart. |