|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf/
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 hand washing sinks missing paper towels in the back prep area. Observed food employee also using hand sink near burger station to fill water bottle used for food prep. CDI- Paper towels were placed in hand sinks and education was given on proper use of hand sinks. - 1 point. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee touch cell phone with gloved hands prior to leaving and returning to kitchen with same gloved hands without a washing or changing gloves in between. CDI- education was given, gloves were changed following a hand wash. 0 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 Baked BBQ chicken and grilled chicken were hot holding under 135 degreesF in hot box and on grill station. CDI- items were reheated to 165> and then placed back in hot hold equipment. 0 points. |
|
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 lettuce, cheese and other salad tcs items cold holding >41 degrees on salad station. PIC placed foods on time and stated that he is moving forward with using TPHC. CDI- TPHC info was given out and foods that were out of temp were placed on TPHC. -1.5 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausage patties and other tcs foods cooling in wic while tightly covered. CDI- Food items were uncovered and moved into the blast chiller for correction. -.5 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer >400 ppm in quat bucket. CDI sanitizer was diluted so that it was between 200-400 ppm. -.5 points. |