|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 Observe dishwasher handle soiled dishes, push dishes into dishwasher and proceed to put away clean dishes before washing hands. CDI- Dishwasher informed and washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Cart blocking access to handsink at dish area. CDI- Cart moved. Keep access to sink clear. -0- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P One container of swiss cheese overstacked in flip top cooler and was holding above 45F (see chart). CDI- Cheese was discarded. -0- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Roasted onions, pork, and potatos all had a date that expired 7 day hold window. CDI- All foods were discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observe some cloths held in soapy water and not sanitizer. Hold cloths in sanitizer only. -0- |
|
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. Minor wet stacking of sheet trays. Assure sheet trays are fully air-dryed before stacking. -0- |