|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and used same washed hands to turn off faucet. CDI/eudcated employee on how to no recontaminate hands and hands were rewashed. 0 points. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf/5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cloths storing in the front hand sink basin. Observed back hand sink basin near 3 comp missing paper towels and being blocked off by store merchandise. CDI- sinks were made accessible and paper towels were installed. REPEAT - 2 points. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Taco shells, fried chicken wings, southwest rolls and hot dogs were all hot holding <135 degrees. REPEAT/CDI- All out of temp items were reheated to 170 degrees before being placed back in hot box. - 3 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed southwest chicken rolls cold holding in 1 door reach in unit at 45 degrees F, along side milk cold holding at 51 degrees F. Grab and go cold hold case contained sandwiches, salads, etc. cold holding at 45 degrees.CDI/VR- Cold hold storages were emptied of all foods >45 degrees and voluntarily discarded. Will make a return visit to ensure damaged cold hold units are addressed. Discontinue use until service. -1.5 points. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Remove boxed sauces and single service articles off floor. - 1 point. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on/around front prep hand station. 0 points. |
|
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. Observed soiled areas along interior of cold hold units and gaskets of refrigeration. 0 points. |