|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Wash hands for 15 seconds with warm soapy water, rinse hands, dry with a papertowel and then use papertowel to turn off water. Observed employees wash hands for <15seconds today and used their bare hands to turn off water rather than a papertowel. Handwashing procedure gone over with staff and rewashed.2-301.14 Wash hands after activities that contaminate them.-PObserved an employee handle raw chicken, take off gloves, and handle clean utensils. Employee stopped and washed hands to correct.2-301.15 Only wash hands in handwashing sink.-PF Observed a handwash in the 3 compartment sink today- staff informed that only the handwash shall be used for handwashing to correct. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -PKeep foods covered. Observed cut onions and chives uncovered in walk in cooler today.Covered to correct. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved build up on the inside of the water pitcher lid and on the knives up front. All sent to be properly washed today to correct. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -PObserved raw beef that had been cooling overnight and still had not reached <45F. Discarded by PIC today to correct. |
|
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 stored at room temperature today. Put into bottom of flip top to chill down quickly today. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved cooked pork and cooked chicken not date marked today in the walk in cooler. These items have been frozen to preserve them. Any products that are frozen like this will need to have a cook date, freeze and thaw date on them.Back dated today to correct. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreasor in a an old spic and span bottle- relabeled during inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.|Clean hood vents, fryers, small metal tables, flip top cooler. |