|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - EHS observed two employee beverages stored on a prep table that was actively in-use. Employee beverages should be covered with a lid and stored in a manor that wont pose a contamination risk to food contact surfaces or exposed food. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) - EHS observed a sanitizer bucket that tested at 100 ppm quat. All quat sanitizer should be maintained between 200-400 ppm quat.
CDI: PIC remade the sanitizer to correct concentration. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) - EHS observed the cook with facial hair and no beard guard on. When working with exposed food, an effective hair restraint should be worn. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) - EHS observed clam shell containers, paper towels and boxes of gloves stored directly on the floor in the kitchen staircase area. Single service articles should be stored at least 6 inches off of the floor to prevent contamination. |