|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed several employees not wash their hands after handling raw eggs, and not wash their hands before putting on clean gloves. CDI-Stopped and instructed to wash their hands. More training is needed for hand washing.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed employee wash their hands with gloves on. CDI-Stopped and instructed to take their gloves off and wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee dumping excess liquid from a bucket in the hand washing sink. CDI-Explained that a prep sink or a 3-compartment sink should be used instead of a hand washing sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw steak being stored above ready to eat hashbrowns in the walk in cooler. CDI- Spoke to the manager and discussed placing the steak in another location. The steak was moved. REPEAT.
Observed raw eggs in the french toast mix that was being stored above ready to eat product in the 2-door RI cooler. CDI-The french toast mix was moved to another location.
*Improvement on storage order has occured. Items from the last inspection has been corrected. Points deducted. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed soup and rice not cooling adequately in the walk in cooler due to the walk in cooler being down. CDI-The items were placed into the walk in freezer for rapid cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed the walk in cooler holding product at 50F and above. A maintenance operator will be out within the hour. CDI-All of the product was moved to the walk in freezer, and the tall 2-door RI cooler. A VISIT WILL BE MADE WITHIN 1 DAY TO ENSURE THE UNIT IS PROPERLY HOLDING AT 45F. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a large roach on the wall near the clean equipment racks. Owner stated that the pest control company is due for a visit today. Increase pest control measures. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a leak at the plumbing underneath the dish machine. Have repaired. |