|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handling soiled equipment/utensils and then handle clean equipment/utensils without switching gloves or washing hands. CDI - educated that after handling the soiled equipment, dish washer must switch gloves and wash hands before handling clean equipment. Employee switched gloves and washed hands. Advised to rewash equipment and utensils. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed multiple products in the temperature danger zone. Refer to temperature chart. CDI - advised that TCS products can not sit out on top of prep table at room temperature; it must remain under temperature or time control. Moved garlic to the walkin cooler. Other products must remain in the cold holding wells in the unit to be under cold holding like temperatures. Other products at the pizza prep unit were out of temperature and advised to pull to cool product down and to work out of the reach in unit because the top prep unit was not holding product. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Raw fruits and raw vegetables shall be thoroughly washed to remove soil before cutting, preparing, and cooking. Observed mushrooms not washed before cutting. Advised to wash products before cutting. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed broken gaskets to refrigeration units. Observed standing water in the bottom of the reach in unit by the stove. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee phone stored on top on covered sinlge use paper plates. Advised to store phones in a better location to prevent contamination. CDI - moved phone. |