|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed employee go from handling dirty dishes to putting items away. CDI - corrected through instruction.
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 |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Observed prime rib under raw steak in walk in. CDI - discarded by PIC. Observed washed produce under unwashed produce.
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Improvement from previous inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed noodles macaroni and pasta, in drawer unit on top at 54 and 48 degrees respectively. CDI - discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Improvement from previous inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping cloths in sanitizer buckets below 100 ppm. Observed one bucket of sanitizer on cook line below 200 ppm. Observed one bucket on cook line with rag not stored in sanitizer, stored on rim of bucket.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed butter utensils in hot water, water collecting butter debris. Observed knives stored under gloves at back prep area near 2 compartment sink.
3-304.12 Store in-use 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
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed 2 compartment sink damaged on right edge at top seam where the drain board meets the basin, and on the right basin were top edge meets middle partition. Observed condensation collecting in meat and seafood drawer refrigerator.
4-501.11 Maintain equipment in good repair. Improvement from previous inspection. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed shelves in walk in collecting residue. Observed residue on reach in cooler gaskets.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed one peeling ceiling tile. Improvement from previous inspection.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |