|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without conducting a hand wash. CDI - Employee was asked to remove gloves and rewash hands. Correct hand washing procedures were reviewed with employee. -0 points- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed two hand washing sinks without hand washing signage. CDI - Signage was provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand washing sinks without paper towels. CDI - Paper towels were provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed speed rack stored in front of hand washing sink near sauce station. CDI - Speed rack was removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two sanitizer buckets with quat sanitizer concentration in excess of 400ppm. Observed one sanitizer bucket with a quat sanitizer concentration of 0ppm. Sanitizer mixing valve at three compartment sink is broken and needs repair. Employees have been hand mixing sanitizer for three compartment sink and for sanitizer buckets. CDI - All sanitizer buckets were emptied. Employees were instructed on how to correctly hand mix quat sanitizer. Sanitizer sink at three comp was filled with quat sanitizer with a concentration of 200ppm. A verification is scheduled for July 2nd, 2021 to determine if mixing valve has been repaired and if quat sanitizers are at correct concentration. -1.5 points- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding at 110F at fryer. CDI - Chicken wings were reheated to 181F. -0 points- |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no probe thermometer in establishment. A verification is scheduled for July 9th, 2021 to determine if establishment is in compliance. -0.5 points- |
|
45
|
1
|
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. Observed sanitizer mixing valve at three compartment sink broken. Employees have been hand mixing sanitizer for three compartment sink and sanitizer buckets. Sanitizer concentrations were incorrect during inspection. Repair mixing valve. |