|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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.-PObserved an employee handle raw hamburger with their bare hands, rinse off hands in the sanitizer container and then proceed to handle the clean white handle spatula. Employee on the line then handled white spatula which contaminated her gloves. Both employees sent to wash hands and white spatula sent to be properly washed.\ |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved a small amount of build up inside of the ice machine today. Properly washed to correct during inspection today. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved chicken nuggets stored at <135F today- discarded to correct. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved multiple TCS foods stored at >45F today(see chart)- all put on ice and a repairman was called to correct. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/PfObserved american cheese on the line today at 48F and no time on the product. Back timed today to correct. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed chili pots stored on a soiled surface today. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed a box of cups on the floor today and they were visibly wet- discarded today. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean equipment wheels, parts of fryers that have build up, and the can wash area.4-602.13 |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean floor at CO2 tank and hot water heater. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Replace lights that have a coating thats peeling.6-202.11 |