|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 2 food employees wash their hands but turn faucet off with their bare hands after hand washing. CDI by instruction. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -Observed cheese, cut tomatoes and lettuce held in unit above 45 degrees F. Observed liquid egg stored at prep area on ice at 53 degrees F. Repeat. CDI, operator voluntarily discarded foods and relocated tomatoes to walk in cooler as PIC stated cut tomatoes was recently placed in unit. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.Observed wet wiping cloth stored on clean drain board of 3 compartment sink. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in original plastic packaging so that contamination of items are prevented. Observed exposed single-service cups at service line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed flip top prep unit maintaining an ambient air temperature of 63 degrees F as measured by thermocouple and not able to maintain TCS foods at required temperature. Repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4": -601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on some shelving and wooden cabinetry at dining beverage area as sticky residues were accumulating on doors. Observed heavy grease accumulating in fryer doors and between equipment. Repeat. |