|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee prep raw fish and handle soiled equipment. After the employee placed the raw fish in the fryer the employee donned gloves and started to prepare RTE celery without a hand wash. Before any cross contamination occurred EHS instructed the employee to wash hands and don new gloves before preparing RTE foods. CDI- Education was provided and EHS observed proper hand washing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cut lettuce (50F), cheese (50F), and eggs (55F) all above 45F. CDI- PIC was able to place items on a four hour hold time 8AM-12PM. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-REPEAT- Observed potato salad, pork, hot dogs, bologna, kielbasa, boiled eggs, RTE cooked peas, RTE cooked carrots, and RTE tomato sauce all without dates. PIC stated all items were made Wednesday or Thursday of this week. CDI- PIC was able to correctly back date the items. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - Observed several knives being stored inbetween soiled equipment. Store utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.-REPEAT- Observed rust/damage to several prep area tables. Items may be resurfaced to provide a smooth, cleanable surface. NOTE: EHS observed improvements with this violation. Point deduction not increased since item is in progress and low risk/stagnant violation. Point deduction will occur if violation is noted again. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.- Observed an employee washing soiled metal containers in wash water at 90F. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cooking equipment and some cold holding equipment in need of cleaning do to grease and food debris build up. |