|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning Procedure - P Observed employees using their bare hands to turn off the handsink without a barrier. REPEAT. CDI. Employees rewashed their hands.
2-301.14 When to Wash - P Observed employee in the dish machine area put away clean dishes after handling soiled dishes. PIC was notified. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in the bar handsink, coffee in the handsink near the dish machine area, and pans in the handsink by the cookline. PIC was notified to only use handsink for handwashing. Sinks were cleared for handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed peppers stored above ready to eat foods. CDI. PIC placed box of unwashed peppers in the same area as the rest of the unwashed produce. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold hold foods out of temperature such as ceaser dressing, chopped tomatoes, lettuce, brussels sprouts, blue cheese, cooked shrimp, crabmeat, and mozzarella cheese above 41. CDI. Food was voluntarily discarded. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed clogged ports in the first row closest to the opening in the dish washer. |