|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) and (I) food employees must wash their hands: before donning gloves to initiate a task that involves working with FOOD (H) & After engaging in activities that contaminate the hands (I) P
Observed employee who stepped out the back door, come back in wearing gloves, removed gloves and put on new gloves to serve food on serving line without washing hands first. Expectation is to wash hands before donning gloves for food handling. CDI - Employee corrected, properly washed hands and put on new gloves for food handling. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed booster heater had not been turned on, dish machine sanitizer rinse temp was 140. CDI- Booster heater turned on, observed sanitizer temp reaching 190. Dishes washed earlier were rewashed and sanitized at proper temp. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P Observed hot dogs and buns that were recently heated for hot holding, on service line at 123 degrees. CDI- PIC removed and disposed of improperly hot holding hot dogs. Buns on hot dogs may have contributed to difficulty hot holding them. Recommend revising procedure or using TPHC with written procedures as an option. |