|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed a food employee wash hands twice in the 1-comp sink, the sink has no soap or paper towels. CDI-PIC washed hands at the handsink properly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-comp sink below 10PPM bleach. CDI-EHS added bleach and it was 50PPM after. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and salsa above 41F in the prep unit. Salsa was double stacked and lettuce had water inside. PIC said both were made today. CDI-EHS explained salsa needs to go in stand up after prep and lettuce needs ice inside. PIC did both. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed 3 different cooked items, pork, chicken and beans with dates from 3/16-3/18. Food was past it's 7day window. CDI-PIC voluntarily discarded. |