|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed an employee handle raw hamburger and change gloves without washing hands.
Employee stopped and asked to take off glove and wash hands before proceeding.
Recommend using tongs where it is possible to store the handle out of the raw meat contamination as discussed.
2-301.14 Wash hands before donning gloves and between gloves uses. -P |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed mushrooms holding at <135F today- put on stove to reheat to 165F or more.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed a glass reach in cooler with gapped doors that are in bad repair. Observed corroded metal in the walk in cooler. Observed rusted racks in some units.
4-501.11 Maintain equipment in good repair. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed missing and low grout througout the kitchen. Observed standing water in spots near the meat walk in and inside of that walk in cooler.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.
Observed build up on the floor near the small ice machine. Observed build up on vent above the line and in the walk in cooler.
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. |