|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed PIC wash hands and touch handles with out barrier. EHS educated on proper hand washing procedure without recontaminating using a barrier. CDI - Hands re-washed and paper towels used to shut off handles. |
|
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 concentration at 0 ppm quat. CDI - PIC remade solution, concentration now at 200 ppm quat. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed small portioned salsa and cortida holding at 44 F in melted ice bath in RIC. PIC stated that products were prepped 2 hours prior. CDI - PIC replenished ice bath to cool down products. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed make unit non-functional. No products found inside the unit. PIC stated that the equipment stopped working earlier in the day and that products were transferred into RIC. |