|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee handling raw proteins change his gloves without washing his hands in-between. CDI- discussion with PIC about when handwashing is required. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink in the kitchen. CDI- dispenser was refilled. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated deli slicer blades are sanitized throughout the day but are not washed, rinsed, and sanitized every 4 hours of use. CDI- instructed PIC to wash, rinse, and sanitized deli slicers every 4 hours they are in use. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce and meatballs hot holding below 135F in the steam table. PIC indicated these products are heated on the grill to 165F before being placed into the steam table. CDI- products were reheated to above 165F on grill. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle in kitchen. CDI- bottle was labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal pans stacked while wet above the 3 compartment sink. |