|
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
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed food employees not washing hands before food preparation. Observed food employees not washing hands before putting on gloves and inbetween glove switch. CDI - educated food employees and PIC of when to wash hands. Employee washed hands and put on gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0 ppm. Observed the quat concentrate has been used enough to where the level of quat has lowered below dispensing hose in the container. CDI - educated to check hose daily and make sure the hose is all the way down in the sanitizer concentrate container. Pushed hose all the way down, ran the sanitizer dispenser to fill up hose all the way, now quat sanitizer is at 200 ppm. REPEAT VIOLATION. |
|
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 Observed pimento cheese prepared on 8.1.17. Product has exceeded time/temp for cold holding. CDI - discarded product; educated food employees and PIC about cold holding criteria( 41F and below for 7 days. 42F - 45F for 4 days; first day is day of preparation). |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed product on the floor of the beer walkin cooler. Advsied to get a storage rack for the food to hold at proper height. REPEAT VIOLATION. Beer walkin cooler is clean. Food is in containers and covered with lid; product protected from contamination. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
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 at 0 ppm. REPEAT VIOLATION. CDI - pushed the sanitizer dispenser hose down in the quat concentrate and made the proper concentration at the 3 comp sink then filled up buckets properly. Now at 200 ppm. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed knife stored inbetween cold holding units. CDI - removed knife; educated that this is not a proper storage area. Advsied to store on knife rack, prep table, or in clean container. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in unit and refrigerator with standing water at the bottom. |