|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee pulling pants up and touching apron etc; food employee then proceeded to don gloves. CDI Directed food employee to stop and wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (lettuce and greens) being stored over ready to eat foods (cooked green beans, cheeses etc). CDI Spoke to PIC regarding storage order and will rearrange. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer out at ware washing, observed sanitizer buckets reading less than 100 ppm for quat ammonium. CDI Sanitizer at ware washing replaced and buckets will be swapped out. Sanitizer solution was 78 degrees, explained to PIC that manufacturer instruction states for mix temperature to be room temperature no greater than 75 degrees to ensure a false reading. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop laying down on food. CDI Scoop removed and returned to warewashing. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service boats being stored next to hot wells with food debris on them. CDI PIC volntarily toss boats. Make sure to store in a protected manner. REPEAT. |
|
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. Observed dumpster doors open. Make sure to keep closed.
*Shared facility, will contact other food establishments.* |