|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Staff was seen touching glasses and face after washing hands. Hand washing should take place anytime that hands become contaminated, when returning to working with food from another task, and as often an necessary to prevent contamination. CDI: Staff was educated on when to wash hands. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf): Cook touched burger with a bare hand when transferring to the holding cabinet. No bare hand contact should be used wooth ready to eat foods, instead use gloves, tongs, deli papers, or other approved methods to prevent bare hand contact. CDI: Staff was educated on no bare hand contact. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): Sanitizer pail did not register on test strips. Sanitizer should be available at 200-400 ppm QAC. CDI: Pail was refilled. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P): Cheese was reheated to place on the hot line at 108 F and should be heated to 165 F or higher. CDI Ches was taken to the microwave to containue reheating. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf): Sanitizer pail did not hand a label. Any chemicals taking from bulk and placed in working container should be properly labeled and identified with the common name. CDI: Pail was labeled. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C): Some food handlers were observed with watches and bracelets. Food handlers should not wear jewelry with the exception of a plain band. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Clean bottoms of coolers/freezers to remove crumbs and debris. Clean the outside on the lemonade machine. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Clean floors under equipment and shelving to remove food build up and debris, especially around drink machine in drive thru. |