|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee drop container of food on ground, pick up container and proceed to duties without washing their hands in between. CDI, employee washed their hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed avocado, pineapples, and onions that were unwashed over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P- Observed sanitizer low at chemical dish machine and below 50 ppm chlorine. Staff began to change sanitizer bucket during testing. Cdi, Employee replaced low chlorine sanitizer bucket to new bucket while on-site. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage hot held at 124 degrees F along prep line. CDI, sausage reheated to required temperature. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several TCS foods in prep unit 5 and 3 held below 45 degrees F. Top compartment power was turned off on both units. PIC turned power on to top compartments of units. CDI, foods relocated to rapidly cool while on-site. See temperature observations above, PIC stated items were recently placed in units and not held in overnight. Ensure power is turned on to units and are at required temperature prior to foods being transferred to units. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed single service stirring stick in boxes stored next to trash in coffee station cabinet. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups throughout facility displayed with lip contact surface exposed to potential contamination. REPEAT. |