|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed employee pick glove up off floor and begin to put on gloves for food handling without first washing hands.
CDI- EHS directs employee to wash hands properly before donning gloves. (-0) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded cheese and butter inside RIC above 41F. PIC states recent delivery and abnormally busy morning have led to doors open more than is usual.
CDI- EHS verified all items return to 41F rapidly with doors shut. PIC should monitor temperatures carefully and ensure corrections are made as needed. (-0) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed bleach in spray bottle exceeding readable concentration by test strip. (>200ppm).
CDI- Bottle segregated from usable chemicals for dilution. (-1) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
EHS observed ambient temperature on RIC increasing from 40F to 49F within 20 seconds of door held ajar. PIC is advised to have unit serviced to ensure TCS foods can be maintained at 41F and below- especially important due to this RIC being the primary cooling equipment onsite.
CDI- EHS did note proper cooling temperatures achieved in inspection, and all TCS items out of compliance return to 41F within 15 minutes of door remaining shut. (-0.5) |