|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning ProcedureObserved employees turn off water with their bare hands after washing them. Use a papertowel to turn off the water after a handwash to avoid recontaminating them. Corrected through instruction. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved caesar dressing stored at room temperature today. Store TCS foods at 45-41F or less. Keep this and other sauces(ranch based) cold or provide documentation to prove they are not a TCS product. Corrected through instruction. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working ContainersKeep all chemicals labeled accuratly. Observed a bottle not labled today and it was bathroom cleaner- labeled during inspection to correct. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsObserved chili pre-mix cooling in the WIC in a very large portion, tightly covered. Use approved cooling methods such as: pre-chilling ingredients, shallow/small portions, stirring regularly, keep uncovered, use ice paddles, etc. |
|
38
|
0
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Prohibition-JewelryObserved an employee with a watch and bracelets on today. One employee has a hard to clean ring on as well. Food service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 Backflow Prevention, Air GapProvide a 1" airgap on the prep sink drain- no gap today. VR in 10 days. |