|
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 touching dirty dishes, and removing clean dishes before washing hands. CDI- PIC educated employee. Employee washed. hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bucket of sanitizing solution stored in front of hand sink at bar area. CDI- Container was removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on clean dishes stored above prep area. PIC stated that more training needs to take place with dish washer. CDI- Plates were removed and taken to dish machine to be properly cleaned.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE.
VR- facility has up to ten days to clean machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of chicken stock, pesto cream sauce, diced chicken, mozzarella cheese, and diced tomatoes that were held above 41 F. Pesto cream sauce was stored in prep unit overnight. Other items were taken from the walk-in cooler just over an hour ago according to employees. CDI- Pesto cream sauce was denatured and discarded into trash can. Chicken stock and diced tomatoes were placed in walk-in cooler and allowed to chill. PIC placed a call during inspection to have prep unit #1 repaired. Do not use unit until it is repaired. VR- facility has up to ten days on unit. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee slicing into peppers before washing them. CDI- PIC educated employee on washing vegetables before cutting them. Peppers were discarded. |