|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee changing gloves without a handwash between gloves. CDI: Instructed employee to wash hands between glove uses. Employee immediately washed hands. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that all foods in the cold holding unit closest to grill were holding between 49F and 54F. Ambient air of unit was 50F. Salad cooler beneath prep table and adjacent under counter cooler are all connected and also holding at 50F. All salads from the under counter coolers that were out of temp were voluntarily discarded, along with greens and mozerella cheese that were also out of temp. All remaining foods were moved to the operational prep cooler (ambient air temp 43F). VERIFICATION REQUIRED to determine long term cold holding compliance. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed pair of tongs stored in 69F sanitizer. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed_two stacks of single service cups displayed with the lip contact surface exposed to the air. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cold holding unit holding at 50F and a badly damaged gasket on the walk in freezer door. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed active dishwashing occurring in a wash bath with 106F water.
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed heavy food residue in the rinse vat of three compartment sink. |
|
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 gaskets throughout facility in need of cleaning and food residue in the bottom of under counter cold holding units. REPEAT. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 damaged ceiling tile above facility's handsink.
6-501.12 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 black residue on ceiling tiles around vents and floor of walk in freezer in need of cleaning. REPEAT. |