|
6
|
2
|
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 loading soiled dishes and then washing hands for much less than 15 seconds and turning off faucets with bare hands after washing. CDI - employee was corrected and rewashed properly. A Spanish handwash sign was left to be posted next to the English one. Sign describes how and when to properly wash hands. |
|
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 all foods in small prep cooler to the left of the cooking line were measuring 47F-50F. PIC stated that they came out of walk in cooler about an hour earlier. CDI - all items in cooler were removed to the walk in for rapid rechilling. PIC stated that they would work out of the walk in tonight and get cooler repaired before using again. VR - return visit required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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. Observed cut brie without date marking. CDI - brie voluntarily discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer present in the prep cooler to the left of the cook line. |
|
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 few fruit flies in area of bar. |