|
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 one food employee properly wash their hands at the handsink, then turn the faucets off without using a protective barrier.
CDI: PIC educated food employee and had the employee re-wash his hands following proper handwashing procedures. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled sanitizer bucket full of chlorine sanitizer stored at the make line.
CDI: PIC labeled the bucket as "sanitizer." |
|
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 one sanitizer bucket full of chlorine sanitizer reading below 50ppm, stored at the make line.
CDI: PIC dumped out the sanitizer bucket and refreshed with properly concentrated chlorine sanitizer, reading above 100ppm. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed container of water holding in-use utensils in the HH warmer temping below 135F (see temp chart). PIC stated utensils have been stored in the water less than 2 hours prior.
CDI: PIC turned up the dial on the HH warmer and observed water temp was above 135F. |