|
6
|
0
|
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 employee using the 3-compartment sink to fill sanitizer into a container, then put on gloves without washing hands in between. CDI-Discussed handwashing with the manager and employee. Huge improvement on handwashing with all of the employees afterwards. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed lettuce holding above 45F on the salad bar. CDI-The lettuce was removed and placed into the walk in freezer for rapid cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed minor wet stacking to the equipment stored on the clean equipment rack. Ensure pans are fully air dried prior to stacking. |
|
47
|
0.50
|
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 cleaning needed to one of the shelves in the glass reach in cooler, and to the bottom shelf underneath the hot holding buffet. HUGE IMPROVEMENT TO THE CLEANING OF THE SHELVES. POINT STAYED THE SAME. REPEAT. |