|
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 employee working with soiled and clean utensils without properly washing hands. CDI- Employee rewashed hands and utensils were rewashed.
2-301.14 Wash hands after activities that contaminate them.-P - Observed 3 employees washing hands properly but recontaminating hands with handles of sink. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- All employees rewashed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Dish machine read 0 ppm of chlorine when tested. CDI- Sanitizer was changed. Dish machine sanitizer read 50 ppm. All dishes washed during inspection were rewashed.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Can opener was visibly soiled. CDI- Can opener rewashed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Fried onions and peppers stored on expediting line read 60F. CDI- PIC voluntarily discarded food. PIC decided to use TPHC. PIC received electronic version of TPHC procedures. A verification is required. |
|
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 - 0 pts - One closed container of black bean humus stored in make top unit read 51F. CDI- Humus was placed on sheet pans and stored in walk in cooler. Humus read 45F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - One wet wiping cloth stored on preparation surface. Cloths shall be stored in chemical sanitizer when not in use. CDI- PIC placed cloth in sanitizer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Upright refrigerator next to grill line is missing a door handle (repeat). Repair. Table next to 3 compartment sink is rusted. Assess repair/replace. Shelving in make top unit 1 is chipping on ends. |
|
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. - 0 pts - Cleaning needed in the two door freezer, on the door gaskets of make units, and outside of storage containers,. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C - 0 pts - Lighting is low in women's restroom at toilet and hand sink (0 fc), ice bin at bar (1 fc), and beverage station (0 fc). Lighting shall be at least 20 foot candles in the restrooms and at least 50 foot candles at ice bins or where working with food.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Lighting in kitchen have shields but are missing end pieces. |