|
8
|
1
|
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 beside dish area. CDI papertowels added. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer not dispensing at proper concentration. CDI dish machine primed and tested at proper concentration after several cycles. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 lettuce cooling in drawer salad cooler. Observed salad cooling in plastic bus tubs tightly covered. CDI lettuce in drawer cooler taken to walk-in cooler. Salad in bus tubs uncovered and moved colder area of walk-in. Lettuce tested at 46F at end of inspection. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed waitstaff preparing toppings on salads and soup bowls with braclets and several jeweled rings.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed wait staff with fingernail polish preparing toppings on salads, ice and soup bowls. |
|
42
|
0.50
|
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 several pans stacked wet. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 System Maintained in Good Repair - P Observed prep sink made nonfunctional. Make sink functional. VERIFICATION REQUIRED. |