|
6
|
0
|
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 secs, rinse, and dry without recontaminating hands. -P Observed food employee enter work, wash hands and use same washed hands to touch sink knobs. CDI- Education was given to the employee and hands were re-washed. 0 points. |
|
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 drink pitcher being stored in the bar hand sink. CDI- PIC removed item from bar hand sink. - 1 point. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapples being stored over washed lettuce in walk in cooler. CDI- foods were rearranged prior to the end of the inspection. -1;5 points. |
|
14
|
1.50
|
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 soiled plates stored near grill station, observed old soiled buildup along the can opener blade, observed utensils being stored in soiled containers near clean dish storage. Also observed ice machine with pink mold buildup along the interior. CDI- Soiled dishes were placed in dish pit and ice machine was wiped. -1.5 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Grilled chicken wings, roasted broccoli and chicken breast were cooling on speed rack out at ambient air temperature. Observed containers of lettuce cooling inside of dense containers with plastic covering. CDI- PIC placed cooling items back in walk in cooler and placed cooling tomatoes on speed rack inside of walk in cooler for better cooling methods. REPEAT - 1 point
.General Comment this violation has been mentioned on the past several inspections Strongly recommend facility being placed on a risk control plan for cooling methods. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean buildup along the interior of the cold hold units, exterior of the grill station, remove buildup from mixer equipment, remove oil from floor located near dry ingredient storage. 0 points.
General Notes: Refrain from storing tcs foods such as milk in bar coolers unless bar cooler can hold at 41 degrees and below. |