|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed baker using dry wiping cloth to clean hands between trays that are baking. CDI - PIC educated employee on where to wash hands. Hands were washed. -2- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed extensive buildup on the probe of the food thermometer. CDI - PIC cleaned and sanitized thermometer during inspection today. -1.5- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution. Observed employee washing by hand in 3-comp setup. No rinsing or sanitizing solutions were being used to manually wash dishes. CDI - PIC instructed employee to fill all 3 compartments and use them with the proper contact times.
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 wash solution at 74F in use in the 3-comp sink. EHS looked at label, but manufacturer did not specify a lower temeprature. CDI - PIC refilled to correct temperature. -.5- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in area near hood that was under construction. -0- |