|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee handle raw chicken and go to work with ready to eat food without washing hands between glove changes. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans soiled with food debris stored as clean in dish rack. CDI took to rewash . Ice machine in need of cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, broccoli, boiled eggs, pooled eggs, sausage, shrimp all above 45 degrees in prep unit. CDI products discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep unit without thermometers and one thermometer broken. -0 points- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points- |