|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed cook line employee date mark food and then remove old gloves to begin donning new pair, without first washing hands.
CDI- Employee washes hands. (-2) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw chicken and steak kabobs 47-49F inside cold drawer beside cook line, and top layer of mozzarella in fliptop closest to kitchen entry door at 43F; bottom layer observed at 41F.
CDI- PIC states raw meats were brought to drawer from WIC this morning, and returns them there for rapid cooling. All other cold drawers in unit observed to hold TCS foods at 41F and below. Facility should not store items in the cold drawer until it can be confirmed able to hold foods at 41F or lower. Top layer of mozarella voluntarily discarded. EHS warns against overfilling containers at fliptop.
(-3) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two buckets with wiping cloths at 0PPM quat.
CDI- Employee refills bucket to 200PPM quat. EHS advises staff to use test strips to determine the concentration is proper.
(-0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed multiple cutting boards with stains and deep scoring, no longer able to be cleaned and sanitized. Resurface or replace boards.
(-0) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed multiple employee beverages, dust, and residue on top of chemical dish machine. Alternate storage of employee beverages and increased cleaning frequency is advised. (-0) |