|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed one employee handling raw hamburger patties and then handling buns without changing gloves in-between. Observed another employee touching soiled cooler gaskets and his face and then handling food items without washing hands or changing gloves in between. CDI by instruction. |
|
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 the hand sink nearest the cook line in the kitchen without any paper towels. CDI- paper towel dispenser was refilled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic containers being used to cool cut lettuce down in the walk in cooler and metal containers with cole slaw in them cooling while tightly wrapped. CDI- salad containers were split into two separate containers and ice was added to the lettuce bins. The cole slaw containers had the plastic wrap peeled back for more effective cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a minor amount of wet stacked pans on the clean equipment storage racks. |
|
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 5 torn gaskets on cold holding equipment throughout the kitchen. |
|
53
|
0.50
|
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 damage at the base of the wall behind the dish machine, up above the hot water heater, and on the back wall below the 3 compartment sink.
6-502.12 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 dusty ventilation ducts and ceiling tiles at the entrance to the kitchen near the ovens. |