|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Employees must properly wash hands. Observed employee wash hands for 5-7 seconds and turn faucet off with bare hands. Observed both sinks dry upon arrival. CDI by instruction, employee rewashed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Hand sinks shall be easily accessible at all times. Observed handsink blocked by 3 large food containers upon arrival. CDI containers were relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Sanitizer must be at proper concentration. Observed sanitizer buckets at <50 ppm. CDI chlorine was added to bucket.4-601.11 (A) Food contact surfaces shall be clean to sight and touch. Observed bar soda nozzle and holder collecting black residue. CDI items washed in dish machine. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 All potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. Overall, date marking was consistent. However, pico de gallo, corn salsa and chile rellenos were missing labels. CDI items were labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 When not in use, wet wiping clothes on prep surface. CDI towel moved to sanitizer. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 A covered receptacle shall be provided in women's restroom. Observed no covered trash can in women's restroom. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Floors, walls and ceiling shall be smooth and easily cleanable. Observed floor in disrepair throughout kitchen especially cook line. Repeat violation. |