|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed two food handlers wash hands, recontaminate them on the faucet handles and proceed to don new gloves for food prep. CDI - Food handlers coached with proper hand washing practices. -2- |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. Observed cheese sauces and chili sauce + meat reheating in crock pot warmers. EHS tracked re-heating progress at beginning of inspection with initial temperatures between 101-112 F at 6:35 pm. Discussion with PIC revealed that reheating began at 5:00 pm. CDI - PIC implemented active stirring to foods and achieved reheating above 135 F before end of 2 hour reheating time parameters. -1.5- |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11 (B) Good Repair and Calibration (Pf). Observed inoperable food thermometer. CDI - PIC procured functional thermometer during today’s inspection. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed incompatible test strips (chlorine) being used to measure quat sanitizer solution. CDI - PIC procured quat test strips during today’s inspection. Quat sanitizer concentration verified at 200 PPM. -0- |