|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Ensure employee drinks are stored properly to prevent contamination of employees's hands, the container and food and equipment. Observed employee drinks stored improperly in kitchen. One on counter at back prep area and one on top of dish machine. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain mechanical warewashing equipment working properly. Observed high temperature dish machine not sanitizing properly as indicated by EHS's thermolabel. Observed wash temp gauge measuring only 150F and rinse temperature gauge reading 190F+. Emergency call was placed and chemical company should be at facility in 45 minutes. Facility has temporarily set up 3 comp sink to wash, rinse, and sanitize dishes. Chemical company on site during write up. Dish machine was repaired while EHS was typing up inspection report. Thermolabel turned black indicating that dish machine is now sanitizing properly. 4-601.11 (A) Ensure equipment food contact surfaces are clean to sight and touch. Observed lettuce spinner and two choppers stored as clean with food debris remaining. CDI, by starting cleaning process while on site. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Maintain floors, walls, and ceilings clean. Observed food debris on floors throughout facility especially on floor under shelving in dry storage area. |