|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment. 2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed food employee use gloved hands to place raw chicken on grill and proceed to change gloves without doing a handwash in between. CDI- Educated employee on washing hands before donning gloves. A handwash was done and new gloves were put on. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
Verification Required by 01/24/19. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine with sanitizer at a concentration of 0 ppm chlorine. Instructed facility to only use 3 compartment sink to wash, rinse and sanitize dishes until dish machine is fixed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed french toast mix and egg yolk above 41F. Both items were from yesterday. CDI- Foods were voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat Violation-3 pts- 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
In facility observed gumbo and two containers of mashed potatoes that had no date mark and were prepared yesterday morning. CDI- Items were date marked. |