|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed only 1 of 7 employee beverages stored on food contact surface. CDI- removed |
|
6
|
2
|
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 dishwasher handle soiled then clean utensils without hand wash in between. CDI through instruction2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees handle sled surfaces then handle food in a hurry to clean up upon entry. CDI through instruction |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
muslins. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one front handsink blocked by trash can and food can. CDI |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 100 ppm QAC . CDI- mixing bleach until technician re-calibrates the dispenser. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS foods in roll top not date marked on day two. CDI- date marked |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths nt stored in solution. CDI- placed in solution. |