|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee put phone in back pocket then proceed to don gloves. CDI Food employee stopped and directed to wash hands before donning gloves.
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 food employee who was portioning raw chicken wash hands then not use a protective barrier to turn off faucet. CDI PIC coached food employee and had food employee rewash hands. **Potential contamination and why food employee should understand importance of the protective barrier.** |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at bar being blocked by straws and stopper for sink. CDI Items were removed from ware washing and PIC worked with staff regarding use of hand sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not rinsing equipment/utensils to a minimum of 180 degrees. VERIFICATION REQUIRED.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces stored as clean with food debris. CDI Items were returned to manual ware washing.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at bar reading less 200 ppm for quat. CDI PIC had corrected and trained bartender on how to make sanitizer and use test strips. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel drying equipment/utensils with a soiled towel. CDI Food employee stopped. REPEAT same rule different violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in breading station in need of being replaced. REPEAT Points not deducted due to overall all cutting boards are in good condition. However if seen in future inspections, full points will be deducted. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood parts under expo line with food debris. Observed shelving in walk in cooler. Make sure to increase cleaning frequency. REPEAT. Points decreased due to separate isssue from last inspection. Continue working on nonfood contact surfaces. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the walls in dry storage and flooring with debris and build-up. Make sure to increase cleaning frequency.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall in walk in cooler starting to deteriorate. Observed floor outside of dry storage starting to bubble; causing floor not to be smooth and easily cleanable. Make sure to keep in good repair. |