|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink on counter at back prep area in kitchen and personal drink stored above food products at waitress station. CDI: drinks were relocated. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment:
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee at dish area wash/rinse hands at 2-comp sink. CDI: EHS intervened; education provided on where to wash hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans on dish shelf stored as clean with food debris remaining. CDI: dishes were removed and taken to dish area to be cleaned.
Observed slicer that had been cleaned this morning according to PIC with food debris still remaining. CDI: slicer in the process of being cleaned during inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meat sauce hot holding < 135F (see temp chart). Temp ranging from 124F in some spots to 140F. Even after being stirred product still remained at 124F in some spots. CDI: meat sauce was reheated in oven to 167F. Points not escalated due to only one item being out of temperature and improvement noted. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor in the freezer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled wiping cloths stored counter surfaces in the kitchen. Observed one wet soiled cloth stored on shelf in dry storage room. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on shelf inside kitchen. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment:
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single service items stored on floor in dining room area that is closed off. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone and keys stored on counter inside kitchen area and purses and other employee items stored on shelf above food service items at waitress station area. |