|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before handling clean equipment and utensils. Observed dish washer handle clean utensils after handling soiled utensils. Stopped, educated, washed hands. 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 don gloves without washing hands first. Educated, removed gloves and washed hands. 2-301.14 Wash hands after activities that contaminate them.-P Don't touch soiled handle of hand wash sink after washing hands. Use paper towel turn off faucet. Educated. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in hot holding at 135F or more. -P Observed quiche at 76F and stuffed zucchini at 63F being placed in cambro to be transported to catering function. Facility agreed to quickly cool. Foods reached 38F in the freezer, then were loaded for transport. Always transport food at 45F or lower or 135F or higher. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozzarella, half n half, milk, pasteurized eggs, soup, demi glaze, cream cheese, cannoli stuffing unlabeled. All were made or opening within last two days. PIC labeled during inspection. 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 Mozzarella was undated and moldy. Discarded voluntarily. |
|
42
|
0
|
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 pans wet stacked. Separate. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
.6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed long split in floor covering in kitchen on expo side of line. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Increase lighting in back of walkin cooler to 10 foot candles. |