|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink by 3 compartment sink blocked by cart. CDI - relocated cart. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed that food employees are cleaning juicers once a day. CDI - cleaned juicers. Educated employees that equipment food contact surfaces shall be cleaned every 4 hrs when working with TCS foods.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 compartment sink dispenser not operating properly. Quat dispenser is feeding at 0 ppm. CDI - created a solution at 200 ppm; EHS showed employees how to do that. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed quat sanitizer bucket at 0 ppm. Refer to violation 14; 3 compartment sink dispenser is not operating properly. CDI - refilled with fresh solution at 200 ppm. |