|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed two employee drinks on a prep surface. Employees voluntarily discarded the items. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at kitchen handsink. CDI- PIC provided paper towels.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed several handsinks being used as dump sinks in bar areas. CDI- PIC was informed of the violation and employees were educated on the violation. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce stored above RTE foods in a reach in cooler and a low boy cooler. CDI- Storage order was re-arranged since no cross contamination was observed. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cheese, ham, cut lettuce, sliced cheese, cooked chicken, and grilled chicken all in cold holding units well above 45F. PIC stated all items were cooked and cooled less than an hour before the inspection. See temp chart for corresponding temperatures. Also observed corn/bean salsa in a reach cooler tightly covered and attempting to cool. CDI- All items moved to a reach in or low boy uncovered to quickly cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed cookline employee preparing food and wearing a bracelet. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed a scoop in water at 120F. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks.- Observed several hand sinks in need of a waste bin. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 a paper towel dispenser out of service. |