|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P Observed employee come in to work and donn gloves without washing hands . Repeat violation.
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 employee handle dirty utensils at dish machine and then handle clean utensils without glove change or handwash. CDI both corrected by demonstration . Repeat violation. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans soiled with food debris stored as clean. CdI took to rewash. Repeat violation. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed larger chicken breast being cooked with legs and thighs and some of the thicker breasts are only reaching 150 degrees. CDI reheated to proper temperature. See chart above. Recommend cooking breasts together and cooking longer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. |