|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee handle soiled equipment at 3 compartment sink then handle clean equipment with the same gloves but not remove their soiled gloves and wash hands when changing tasks. CDI by instruction to ensure employees change gloves and wash their hands between glove changes when changing tasks. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed handwashing sink behind bar not accessible with rack stored on top of handwashing sink at bar. Repeat. |
|
13
|
1.50
|
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 handle soiled equipment at 3 compartment sink then handle clean equipment with the same gloves but not remove their soiled gloves and wash hands when changing tasks. CDI by instruction to ensure employees change gloves and wash their hands between glove changes when changing tasks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine not calibrated and testing 0ppm. CDI, chemical dish machine primed while on -site and now testing required chlorine concentration. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P - Observed mashed potatoes reach 124 on initial reheat. CDI, mashed potatoes relocated back to grill to continue reheating. Ensure all areas of food reach 165 degrees F and above. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 1 package of quinoa date marked with preparation date of 1/29. CDI, quinoa voluntarily discarded by PIC. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 shaker containers of spices not labeled by common name on prep line. Repeat. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulating on top of dish machine. |