|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) unwashed green peppers stored on clean shelving of WIC. CDI - PIC donned gloves and placed peppers in unwashed produce box. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) recently prepared container of kosher salt at prep table with no working label. No other containers within the facility were observed without labels. CDI - EHS labeled container with readily available marker and bakers tape. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) front of house food employee wearing a wrist watch while preparing food (temp in and portioning cooked chicken) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet cloth on faucet of bakers prep sink. Observed one (1) Sink and Surface sanitizer bucket within sink testing below required lactic acid concentration. CDI - sanitizer bucket refilled to required concentration. REPEAT.
Note: Observed two (2) separate buckets of prepared soapy water at grill area prep line and bakers sink, in addition to sanitizer buckets. In use wiping cloths can ONLY be held in buckets of properly concentrated sanitizer; once wet by either sanitizer OR soap and water, wiping cloths should be placed either in soiled linens or held in sanitizer buckets. |