|
6
|
0
|
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 Observed employee handling soiled dishes and then handle clean dishes without changing gloves or washing hands in between. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink nearest the mop sink blocked by food container on a wheeled cart. CDI- cart was relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer that had not been used today with dried cheese behind the blade and where the blade sharpener is located. Observed multiple containers stacked clean with datemarking sticker residue on them. CDI- deli slicer was recleaned, VR within 10 days for sticky container residue. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kale and romaine mix in an open air cooler along the preparation line above 45F (see chart). CDI- ensure PHF foods are at 45F or below before serving. PIC informed me that the salad will not last longer than 2 hours before it is sold. CDI- product placed on temporary TPHC and will be discarded within 4 hours if not used. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several clean metal bowls stacked while wet and one employee drying cleaned bowls with a single use paper towel. Let cleaned equipment and utensils air dry only. |