|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Employees must wash hands as often as necessary to maintain clean as well as before putting on gloves to work with food. Observed two employees put on gloves and work with food without washing hands. CDI by instruction; employees removed gloves and washed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) All food contact surfaces shall be clean to sight and touch. Observed food debris on a few metal trays and pans. CDI by placing items at 3 compartment sink to be rewashed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Maintain all cold foods 45F and below. Observed sliced tomatoes 48F, and shredded lettuce 51F in top of prep unit on line. CDI by removing items. Ensure lid is maintained closed to facilitate proper temperatures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 All potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed slices of american cheese, container of chopped cabbage and container of cooked green beans without dates. CDI by labeling with dates. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Maintain chlorine sanitizer 50-200ppm. Observed two sanitizer buckets with over 200ppm. CDI by emptying and refilling. Instruction given to employee on how to properly mix and test sanitizer. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Employees preparing food may not wear any jewelry on their hands or wrists except for a plain smooth wedding band. Observed employee wearing bracelets. CDI by instruction with employee; bracelets removed. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.11 All plumbing fixtures must be maintained in good repair and easily cleanable. Observed porcelain hand sink at entrance to kitchen cracked. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to maintain clean. Observed heavy dust accumulation on ceiling around vents on cook line. Also observed heavy grease residue collecting on floor and walls behind and under fryers. |