|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observation: EHS noted food employee working with raw chicken go to thawing cabinet, retrieve more raw chicken and continue breading chicken without washing hands. CDI: PIC instructed food employee to wash hands between tasks to prevent contamination. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observation: EHS observed the sanitizer in the 3-compartment sink and sanitizer bucket reading over 400ppm. EHS assisted in diluting the sanitizer to the3 correct concentration. CDI: PIC will be calling to have someone come look at the sanitizer dispenser. EHS advised PIC to dilute the sanitizer to the correct concentration until maintenance can resolve the issue. EHS to follow with long term compliance visit to verify sanitizer at 3 compartment sink. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observation: EHS noted a sanitizer bucket stored on a prep surface near buns. CDI: PIC relocated sanitizer bucket to a lower shelf. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed encrusted grease deposits on a couple sheet pans near dish machine on rack. |