|
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 re-contaminate hands after hand wash turing off handles. CDI- reawashed 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee enter and fail to wash hands before beginning work on rear prep line. CDI- PIC corrected employee |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Food contact surfaces ready for use shall be clean to sight and touch. Observed slight fod debris on some utensils stored as clean. CDI- removed to re-wash4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed through PIC dialogue facility not washing , rinsing and sanitizing TCS food prep surfaces every 4 hours. CDI through correction4-501.114 Maintain sanitizer at correct concentrations. -P Observed some buckets of sanitizer less than 100ppm CDI- remade above 200ppm |
|
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 rice and falafel hot held below 135F. CDI- reheated and discarded respectively |
|
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 containers of cut leafy greens cold held above 41F in multiple units. CDI- placed on TPHC temporarily TPHC strongly recomended for future |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabeled containers of spices. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in bucket of sanitizer at 100 ppm. CDI- discarded |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed measuring spooon handles down in white spice. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet tight stacked pans. |