|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Obsevred food employee BHC a block of cheese and put it on the line for use. CDI-EHS intervened and had PIC voluntarily discard cheese. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Obsevred food employee wash towel in the handsink by the back room. CDI-PIC intervened and explained handsinks are only for handwashing. PIC sanitized sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a double stand up unit with temperatures at 43F in the bottom unit. The top of the unit was in temp 40-41F, but there was so much cheese, panckaes and large containers of burritos blocking the air from the bottom section. CDI-PIC said food was in there from 1.5hrs ago, food on bottom was moved to the WIC to cool and PIC rearranged the top to allow for air flow.
PIC did not sign due to Covid protocols. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. WIF is building up ice on fans. |