|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed food employee handle cell phone and then begin to prep food. CDI - educated that food employee needs to wash hands after contaminating them with cell phone; advised to wash hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P
Observed sanitizer solution in 3 compartment sink at 0 ppm. Dish washer, unaware of how to create sanitizer solution. CDI - educated food employee and dish washer how to create proper sanitizer solution. Facility is using sodium hypochlorite; created a proper solution of 200 ppm. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple products cooling in the walkin cooler covered. CDI - educated that when cooling, leave products uncovered to allow product to cool down quickly. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed that facility does not have a thin probe thermometer. VR |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the wash compartment dirty. CDI - drained compartment and refilled with clean water; educated to keep water clean. |