|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. P; Observed an employee turn off the sink with their bare hands and then attempt to return to food prep after. The employee was corrected and re-washed their hands properly before returning to work. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Chemical sanitizer generated by a device located onsite shall display the EPA device manufacturing facility registration number on the device and is operating and maintained per the manufacturer's instructions. Pf; The sanitizer in the three compartment sink is dispensing at a concentration >400 ppm.
4-501.112 Provide a minimum of 165F rinse water for sanitizing on stationary rack machines and 180F rinse water for all other machines. The rinse temperature may not be more than 194F degrees. Pf; Observed the rinse temperature of the dish machine hitting 202F degrees. 10-day verification. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P; Observed lettuce, and multiple containers of deli meat on the serving line holding above 41F degrees. The food was discarded by PIC. |