|
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 hand used to turn off water at faucet, no barrier, recontaminated hand. CDI- discussion with employee and re-wash of hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf: Observed booster heater not turned on while dish machine in use. Temperature test strip did not turn. CDI- turned on heater |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -: P Observed hamburgers from previous day not reheated to 165 F. Burgers measured 117 Fafter 30 minutes in warmer. Reheating process began at 9:30 AM. PIC voluntarily discarded burgers into trash. |