|
6
|
2
|
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 employees washing hands using cold water, for less than 15 seconds, and turning faucet off with no barrier, thus, recontaminating hands. CDI- PIC explained proper handwashing and instructed PIC to explain to staff proper handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some utensils soiled with food debris as well as slicer wheel soiled with food debris. CDI- All items taken to 3-compartment sink to be washed, rinsed, and sanitized.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in bucket with no reading. CDI- Bucket exchanged for a fresh batch. |
|
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 chicken holding at less than 45F (see chart). PIC stated this was because the buckets had been taken out and exposed to room temperature when chicken was being prepped and put back in reach in coolers. Temperature will not cool down in reach in coolers. CDI- Chicken brought back to walk in cooler to cool down. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed soy sauce and salt and pepper mix that was unlabeled. Label all food not easily identifiable. No points deducted. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door open. Keep dumpster door closed. No points deducted. |