|
6
|
0
|
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 2 employees wash hands for less than 15 seconds. Discussed with PIC and she will educate employees. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 sanitizer containers at coffee station and one at bakery station below 150ppm Quat. Refilled to 200ppm Quat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed swiss cheese stacked too high in prep unit top. Top portion of chee&se temped at 50F. Top portion was discarded.
Observed individual butters in cold container at soup station temping at 54F. This will be used within 4 hours. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese date marked for 8 days (label says 7 days but they aren't counting first day). Discussed with PIC. Provide moisture content if below 50% (which makes it exempt from date marking) or label for 7 days. PIC advised she needs to speak with corporate. Return visit required. |
|
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 muffin pans stacked wet and clear container stacked wet. Separate to air dry. |