|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food service employee walk in soiled utensils, rinse and return to dining room without washing hands. CDI- instruction provided |
|
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 over readt to eat hermetically selaed food. CDI- instruction provided |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Quickly Reheat facility prepared, ready-to-eat TCS foods, to 165F within 2 hours in equipment designed for reheating if food is to be hot held until service. -P Observed yesterdays cooled soup reheating at 158 after 4 hours. CDI- discarded |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed red buckets of sanitizer on floor. CDI- removed |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 ice scoop stoted on soiled equipment surface. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of ss napkins stored on floor. CDI- removed |