|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P: Observed employee enter kitchen from hallway and go stright into walk-in cooler to continue putting away delivery. Employee did not wash hands before resuming work. CDI- stopped employee and directed to wash hands and explained reason. |
|
14
|
0
|
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 sticker residue present on stacked containers. CDI- containers returned to cleaning process. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed sausage links and patties holding below 135 F at serving line. Repeat for same item from last inspection. |
|
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: Found cut fruit cups containing melons at 50 F at cold line. CDI- fruit cups pulled from service line. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizing solution in 3-comp sink soiled. CDI- sink emptied. |