|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 4 uncovered employee beverages improperly stored in kitchen upon entry. CDI all beverages were voluntarily discarded. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed line cook washing dishes and return to grill without changing gloves or washing hands. Observed server bus table and take plates to customers without washing hands prior. CDI by discussion with manager. Manager instructed employees on when to properly wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in back prep area. CDI papertowels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not sanitizing after several cycles. Observed employees washing dishes throughout inspection. CDI Manager turned on booster heater. Dish machine was retested and reaching proper sanitizing temperature. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of broccoli chedder soup and mashed potatoes hot holding below 135F. Employee stated items had been reheated in microwave and placed in hot holding unit. CDI items were reheated above 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and pooled eggs in cold holding above 45F. Pooled eggs repeat violation. CDI items voluntarily discarded. |
|
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 rusted shelves in several reach in coolers. Observed bulb out in walk-in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of kitchen. |