|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 2 food employees re-contaminate hands by closing faucet with bare hands, after handwashing. CDI, by instruction. Food employees returned to correctly wash hands.
2-301.14 When to Wash - P Observed food employee handle clean dishes after handling soiled dishes. Food employee proceeded to change gloves, and returned to handle clean dishes. CDI, food employee corrected, food employee returned to wash hands. Dishes handled were returned to be clean again. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed strainer at hand washing sink in bar area. PIC stated hand washing sink is used as a dump sink as well. CDI, dump bucket was provided to use. Repeat |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes on range holding at 90F. CDI, PIC voluntarily discarted potatoes. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several foods such as cut tomato without date mark. Observed food such as cooked sauce date marked for more than 7 days. CDI, PIC voluntarily discarded foods.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items such as veggie burgers prepared more than 24 hours prior to inspection without date mark. CDI, PIC dated veggie burger. |
|
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/Pf Observed PIC could not produce written procedure for TPHC. Breakfast buffet line was not marked with beginning nor ending time. CDI, TPHC template provided via email. Repeat |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in walk in freezer stored on floor. Observed several packaged water bottles stored on floor. Ensure food is stored in manner to prevent contamination. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of pans not allowed to air dry before stacking. |
|
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 build up of dust and food residue on shelving in under counter coolers and gaskets. Saw improvement of build up and residue in warmers. Repeat |