|
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 recontaminate turning water off. CDI- coached; hands rewashed |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in two buckets and sanitizer compartment at utensil washing sink to be 75ppm or less QAC. Re-tested with facility test strips; test confirmed. Facility to manually mix until dispenser re-calibrated. VR |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 soups hot holding below 135 F even after stirring(see temp chart). CDI- reheated above 165F |
|
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 multiple TCS foods cold holding above 41 F (see temp chart). Facility found out of compliacne for all temps above 41F but POINTS TAKEN ONLY FOR ITEMS FOUND TO BE ABOVE 46F. CDI- items placed on temp TPHC or removed to walk in to cool |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed bags of ice used for public drinks on floor of walk in cooler. CDI- removed from floor |