|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed one employee handling cheese slice with bare hands and another employee handling cooked french fries and buns with bare hands. CDI by instruction. |
|
8
|
0
|
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 an empty paper towel dispenser in the mens restroom. CDI- dispenser refilled. |
|
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. -P Observed meat loaf double panned in a flip top cooler cold holding above 45F and blue cheese crumbles double panned in a flip top cooler cold holding above 45F (see temp. chart). CDI- both items placed into reach in cooler for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 one container of tomato soup with a preparation date of 10/19 in the walk in cooler and one sheet pan full of foods such as cooked rice and grilled chicken without datemarks. CDI- foods were dated and will be discarded if not used by end of business today. |
|
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 one bag of onions on the floor in the walk in cooler. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler and rusty fan coverings in the walk in cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving in the walk in cooler and debris accumulation on the spice rack shelving located behind the dish machine. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease accumulation on the walls of the kitchen and grease accumulation on the ventilation covers above the flip top coolers.
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 peeling FRP board to the left of the stove top and peeling base board under the hand sink in the kitchen.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several pieces of unused equipment on the outer perimeter of the building near the back walk in cooler and behind the dumpsters. |