|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashEmployees must wash hands after handling raw animal products, before handling any ready-to-eat products. Observed employees handling raw bacon with gloved hands and then touching cooked sausage with the same gloves- employee instructed by PIC that tongs should be used to dispense raw bacon and that the employee needed to wash hands and donn new gloves-CDI. Observed employee cracking raw eggs and then handle clean plates for RTE food. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Keep handsinks supplied with liquid anti bacterial soap. Observed a dispenser not operational today on the waitstaff line. Soap provided during inspeciton. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain quat. sanitizer at 200-400ppm. Observed two buckets at <150ppm today- changed out during inspection. Currently the sanitizer dispenser is broken and a repair will be onsite today to repair-managers are manually mixing sanitizer until then. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods at 45-41F or less. Observed rehydrated egg/french toast mix stored on ice at >45F. Product moved to WIC to quickly chill. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working ContainersChemicals must be accurately labeled. Observed windex in a degreasor bottle today and degreasor stored inside of a sanitizer bottle. Bottles dumped today and sent through the dishwasher. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed a.soiled bag used to store clean linen- clean linen must be stored on a clean surface. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentProvide a cover for the cold unit where the motor is exposed. |