|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat: 2 pts.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee washing dishes then handling food without properly washing hands. CDI: training provided; hands washed.
2-301.14 Wash hands after activities that contaminate them. -P. Observed employee leave kitchen to go outside then return back into the kitchen and handle food pan without properly washing hands. CDI: training provided; hands washed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 1.5 pts. Observed food items inside walk-in cooler that could last up to 2 days without date label. CDI: products dated properly. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. 1 pt. Observed chlorine sanitizer at 3-comp sink measuring at toxic level > 100ppm. CDI: sanitizer solution corrected to 100ppm. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 0 pts. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained cutting board stored on prep table and another deeply grooved cutting board stored at prewash area. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
General Comment: 0 pts.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in wash solution of 99F. |