|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee place hamburger patties on the grill then changes gloves without washing hands in-between. Observed another employee handling soiled dishes then change gloves without washing hands before handling clean dishes. CDI by instruction, employees washed hands.
2-301.14 Wash hands after activities that contaminate them.-P Observed employee clearing tables/handling soiled plates then proceed onto other tasks without washing his hands. Observed another employee washing hands then drying them using a wiping cloth. CDI by instruction, employees washed hands. |
|
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 cole slaw portioned cups being stored above the fill line of a flip top cooler and cold holding above 45F (see chart). CDI- cups were transferred to the walk in cooler for cooling. Improvements made to cold holding since last inspection. Minor improvements made to cold holding since previous inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pulled pork dated 10/31, pasta salad dated 11/2, and diced turkey dated 10/30. CDI- turkey and pasta salad were discarded; PIC indicated the pork was incorrectly dated and was properly dated. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the facility on the walls surrounding the back door area of the kitchen. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food storage containers stored clean and stacked while wet. Minor improvements made to wet stacking since last inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 debris accumulation on metal sheeting along the cook line in the corner of the kitchen where the gyro hot holding drawer is located. |