|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee come in to facility to start shift, adjust uniform, and then move to food preparation with no handwash. CDI: Employee directed to wash hands. |
|
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 turkey sausage holding at 120-130F in steam well. CDI: Items reheated to 165F. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no labels of ingredients on grab and go items in cooler. REPEAT VIOLATION. VERIFICATION REQUIRED |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed apples stored in grab and go cooler, unwashed, with no sign telling consumers to wash before eating. CDI: "Wash before eating" sign placed on apples. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed forks and knives stored with service side up. CDI: Items turned over to be service side down. |