|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting sink faucets when turning the faucets off. CDI - advised to use paper towel when turning the faucets off. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer compartment at 3 compartment sink at 100 ppm. Facilities quat chemical label states that food contact surfaces active quat starts at 150 ppm. CDI - advised employees to switch out sanitizer more often to stay at proper concentration. |
|
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 products in the flip top units and the reach in units out of temperature. Refer to temperature chart. CDI - discarded prodcucts; advised to have maintenance check up on equipment. EHS advised to store TCS product in different unit. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
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. Observed sanitizer bucket below 100 ppm. CDI- refilled buckets to proper concentration. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at the front handsink. CDI - provided handsink with trash bin. |