|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed server eating food in the kitchen during lunch rush. CDI - advised to eat at designated locations and times. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, and rinse using running warm water -P Observed food employee wash hands with water, then turn off faucets and return to work; no soap, scrubbing, drying, and preventing recontamination. CDI - educated about proper handwashing procedures. Advised to re-wash. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting ready to eat food. CDI - advised to wash hands and put on gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 handsinks with paper towel dispensers empty. CDI - provided paper towels to the dispensers. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed the shellstock tags not marked with the date the last shellstock tag was sold from that batch. CDI - educated to write the date on the tag the last shellstock was sold from that batch. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed old lettuce debris on the food contact surface of the lettuce spinner. CDI - advised to clean better; advised to pull equipment to the dishpit for a cleaning procedure. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product out of temperature in the hot holding unit. Refer to temperature chart. CDI - advised to pull product and reheat to proper temperature; advised to not double up in containers. Only use one container to store the food in the hot holding well. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving missing in the dishpit room. Advised to replace. |