|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one opened employee energy drink stored on a flip top cooler cutting board. Beverage was relocated during inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed one employee not wash hands after handling cell phone before donning gloves and another employee cleaning glasses then put on gloves without washing hands. CDI by instruction, hands were washed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw minced chicken stored directly above cucumbers in the walk in cooler and raw shell eggs stored corn in a flip top reach in cooler. CDI- storage rearranged. REPEAT
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw shrimp and pork then proceed to handling single use items without changing gloves or washing hands. CDI by instruction, gloves changed and hands washed. Verification visit required. Continued failure to correct this violation could result in an intent to suspend being issued on the permit. REPEAT |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding in a pot on the flip top cutting board below 135F (see chart). CDI- instructed employees to reheat chicken to 165F and to maintain the product hot at all times. Improvements made to hot holding since last inspection. REPEAT |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on table underneath the flat top grill, behind the fryers, on cooler gaskets, and on the receipt printing machine in the kitchen. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on the wall and floor around the flat top grill. |