| 9 |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
1st REPEAT: Employee observed handling a slice of raw onion for a hamburger with bare hands. Since this was being added to a plate for service, this onion is a ready-to-eat food. CORRECTED- Inspector discussed glove use and bare-hand contact with PIC and employees. Ensure gloves or utensils are used to handle ready-to-eat foods.
3-801.11: (D) FOOD EMPLOYEES may not contact READY-TO-EAT FOOD as specified under 3-301.11(B) and (E). [P] |
| 15 |
| Food separated and protected |
|
Raw shell eggs were observed stored on top of ready-to-eat foods (cheese, tomatoes, etc) in the top of the prep cooler. CORRECTED- Raw shell eggs were moved to the walk-in cooler. Discussed storing eggs in the cooler below or, during busy periods, on the counter using Time as a Control.
3-302.11: (A) (1)-(2) FOOD shall be protected from cross contamination during storage, preparation, holding, and display. [P] |
| 16 |
| Food-contact surfaces; cleaned and sanitized |
|
1st REPEAT: Ice cream scoop was observed in a cup of dirty water above the ice cream freezer. Per staff, no ice cream has been served today. CORRECTED- PIC removed the scoop and discarded the water. Scoop was washed, rinsed, and sanitized, before being returned to the area in a container of clean water. During slow periods, wash, rinse, and sanitize the ice cream scoop after each use. Discussed creation of a time as a control policy (using a timer) to ensure the water is changed at least every 4 hours.
4-602.11: (A) FOOD-CONTACT SURFACES shall be cleaned at least every 4 hours. [P] |
| 23 |
| Proper date marking and disposition |
|
1) A container of cooled rice was observed without date-marking in the front under-counter cooler. CORRECTED- PIC added a date label to indicate the day the rice was prepared.
2) A container of portioned cooked chicken was observed with two date-labels, both more than 7 days past (7/1 and 7/3). CORRECTED- PIC relabeled the container to indicate the actual date prepared. Ensure all foods are labeled with the date prepared, and that foods are used or discarded within 7 days.
3-501.17: (A) Except for ROP, Refrigerated, RTE, TCS Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date/maximum of 7 days. Day of preparation is Day 1. (C) Combined portions of food shall retain the date marking of the earliest-prepared food. [Pf] |
| 41 |
| Wiping cloths: properly used and stored |
|
One wet wiping cloth was observed stored on the waffle iron counter. CORRECTED- Cloth was moved to be stored in the sanitizer bucket. Ensure wet wiping cloths are stored submerged in sanitizer between uses.
3-304.14: (B) Cloths in-use for wiping counters and EQUIPMENT surfaces shall be held between uses in chemical sanitizer at proper solution and laundered daily. [C] |
| 55 |
| Physical facilities installed, maintained, and clean |
|
2nd REPEAT: The 3 compartment sink is not sealed to the wall. Replace caulking at the triple sink.
6-501.11: PHYSICAL FACILITIES shall be maintained in good repair. [C] |
| 55 |
| Physical facilities installed, maintained, and clean |
|
The caulk along the edge of the back handsink is cracked and damaged. Replace caulking so it is smooth and easily cleanable.
6-501.11: PHYSICAL FACILITIES shall be maintained in good repair. [C] |