|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on dry food storage rack with dry foods. REPEAT VIOLATION. CDI- by removing beverage and discarding by PIC. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed signs of handwash sink being used for purposes other than handwashing (food debris inside handwash sink). CDI by advising PIC of proper use of handwash sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed dried food debris on tomato slicer and can opener blade. CDI by wash, rinse, and sanitize of food contact surfaces. These surfaces must be cleaned at a frequency of no more than 4 hours. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and pork chops stored on steam table < 135F. CDI by discard of food product by PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 blanched potato fries stored on table without time marking for TPHC. CDI by discard of food product by PIC& Discussed proper TPHC procedure with PIC. |
|
47
|
1
|
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 food debris build-up inside upright freezer and on cooler door gaskets. Observed food residue build-up on lid of bulk flour container in walk-in cooler. Observed food debris in storage area under front line service area (garbage, french fries). |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged and missing tiles in kitchen area located in front of deep fryers. Observed standing water on floor. REPAIR6-201.11 Floors, Walls and Ceilings-Cleanability |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored on food storage rack. |