|
6
|
2
|
Hands clean and properly washed |
Yes |
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 employee change gloves without hand washing in two different instances. Once when handling raw hamburger meat, and once when cleaning down the cutting board with a wet wiping cloth and sanitizer. CDI-Stopped employee and instructed to hand wash. |
|
14
|
0
|
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. -Pf
Observed bits of potato skins still in the chopper. CDI-The manager will have an employee properly clean and sanitize the chopper. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed the grill station cutting board in need of resurfacing or replacing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the inside of the grill station cooler. Have cleaned. REPEAT. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaks coming from the plumbing underneath the 3-compartment sink. Also observed the faucet to the bar sink with a steady drip. The bar manager was able to get the bar sink to turn off and the manager is going to have a plumber come out and address the leaks. |