|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
2-301.14 Wash hands after activities that contaminate them.-P
Observed food employee on cell phone, not wash hands, put on gloves and move to food prep. CDI - educated importance of washing hands after contamination, before food prep, and inbetween gloves use. Advised to wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -Pf. Observed food employee fill up container of water for the hot holding well with the water from the handsink. CDI - advised to only use handwashing sink for handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P REPEAT VIOLATION. Observed raw chicken in container above ready to eat wrapped up ribs. Raw food protected in container and ready to eat food protected with protective wrapping. CDI - educated importance of having raw food stored below ready to eat food. Moved the raw chicken to the bottom. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed iems out of temperature. Refer to temperature chart. Observed reach in doors left open all night. Advised to remind employees about making sure lids and equipment is shut before leaving. CDI - discarded product. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed handsink in disrepair. Advised to fix handsink to properly wash hands. |