|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare handing the sink faucets when turning the faucets off. CDI - educated to use papertowel to turn sink off. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee washing rags in handsink in the kitchen. Observed handsink at the bar being used as a dumpsink. CDI - educated to only use handwashing sinks for handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed ice bin at kitchen drink machine and ice machine with build up. Advised to clean more often to prevent accumulation. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. REPEAT VIOLATION. Observed diced tomato and lettuce out of temperature in flip top. These items were just prepared and stored in flip top to cool down. CDI - educated to prepare products and cool down uncovered in walkin cooler and freezer. Do not cool down in flip top unit. All other temperatures were in compliance. Facility understands to not cool down in flip tops. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product in flip top unit out of temperature because food employee prepares product, then stores in flip top unit to cool down. CDI - educated food employees and PIC to prepare and to cool down uncovered in walkin cooler or freezer. Pulled items out of flip top and at proper temperature. |
|
53
|
1
|
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 physical facilities in disrepair throughout restaurant (wall joint by back handsink, can wash, and dry storage). |