|
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 employee wash hands then turn faucet off without using a protective barrier. Ensure
a protective barrier is used when turning faucet off to avoid recontaminating hands. CDI- Issue discussed with employee. PIC will
go over cleaning procedure with employees. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the bar handsink. Ensure a handwash sign is posted at each handsink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above ready to eat foods in the bottom of a prep cooler. Do not store raw proteins above ready to eat foods. CDI- Eggs moved to bottom shelf.
3-304.11 Food Contact with Equipment and Utensils - P Observed cut and washed lettuce stored inside a plastic grocery bag. A container of lettuce was stored in the bottom of the prep cooler with the entire top layer of lettuce touching the shelf inside the cooler. Food can only contact clean and sanitized surfaces. CDI- Lettuce in bag washed and placed in clean container. Top portion of lettuce that was touching shelf removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/pink build up inside the ice machine. Cleaning needed and cleaning frequency increased. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of chicken hot holding below 135F. CDI- Chicken reheated to 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in the prep top coolers. Cheese was wrapped and stored above the container. Sandwich setups and cole slaw were overstacked and densely portioned in the top of cooler. Raw fish was sitting on the counter next to three compartment sink. CDI- Cheese moved to reach in cooler. Other items placed on time today. Time that items were taken out of temperature control placed on items. Items are used rapidly. Repeat violation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths laying on counters. Keep wiping cloths in sanitizer at the correct concentration between uses. |
|
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. Observed rusty shelves in coolers. Repeat violation. Improvement noted since previous inspection. Gaskets have been replaced.
4-502.11(A) Maintain utensils in good repair. Observed cutting boards with deep scarring. Cutting boards are no longer smooth or easily cleanable. Replace or resurface. |