|
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. Observed food employee touch ready to eat tortillas. CDI, EHS educated employee on no barehand contact with RTE foods and tortillas were voluntarily discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside of ice machine.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine in bar area being used without correct concentration strength to sanitize the dishes. CDI, PIC contacted servicer to come and fix the machine. EHS advised PIC to use dish machine in kitchen until servicer has fixed the machine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. CDI, Sliced ham and cheese were voluntarily discarded. Raw chicken and raw shrimp were moved to walk in cooler to rapidly chill. |
|
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 wiping cloth stored in bucket behind bar area with sanitizer strength at 0ppm. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service portion cups stored on the floor in front of the restrooms within the facility. |