|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 When to Wash - P Observed employees pick item off of floor and not wash hands before engaging in food prep. CDI- Employees was educated on washing hands. Employees washed hands. |
|
14
|
1.50
|
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 Observedd quat sanitizer not providing required concentration of sanitizerr at 3-comp sink and testing as low as 50 ppm at sink and sanitizer bucket. Observed drink nozzles at drink stations that were stained, but free from mold and mildew. PIC will change stained nozzles to new ones. CDI- facility will manually mix sanitizer to proper strength until calibration can be performed later today. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed that sliced tomatoes did not cool down in the proper time allowed (temp was 45 F). CDI- containers of sliced tomatoes were discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of sliced tomatoes and sliced lettuce cooling in refrigerator. Both items were covered and placed in deep, plastic containers while cooling. CDI- Some sliced tomatoes that did not cool with in the parameters were discarded. Sliced lettuce were uncovered and allowed to further cool. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays that were not inverted stored near hot-holding unit. CDI- Trays were inverted. REPEAT. Half points taken since improvements have been made. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from cords and fan screens in kitchen area. Clean splash from exterior of refrigeration units in kitchen area. |