|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment - 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 handling soiled dishes then unloading clean dishes from dish machine without washing hands in between. CDI - instructed by PIC to wash hands ; hands washed. |
|
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 food service rolling cart blocking access to hand sink at dish storage area next to 2 -comp sink. CDI - cart relocated during inspection. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P
Observed food service scoops stored with food debris and sticker/date dot residue remaining on plastic containers stored on shelf.
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf
Observed high temp dish machine in use not sanitizing. Final rinse temperature not reaching 180F. Thermolabel did not turn black after 2 cycles. CDI - dish machine started sanitizing properly after 3 cycles; thermolabel turned black and final rinse temperature reaching 180F+; dishes were ran back through dish to be recleaned and sanitized. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment - 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed cumin ranch in walk-in dated 12/3 that had exceeded 7 day date mark. CDI - product discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed white sanitizer QAC buckets on service line not labeled. CDI - labeled during inspection. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed a pan of sliced deli ham in walk-in cooler cooling while still rolled and wrapped; pan of romaine lettuce cooling on service line and salad bar. CDI - lettuce removed and stored in walk-in; ham unrolled & unwrapped. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed 2 containers of raw chicken stored on the floor in walk-in cooler.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed open condiments in bowls at condiment station for self- service uncovered and unprotected. CDI - bowls moved under portable sneeze shield during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses.
Observed 1 QAC sanitizer bucket in kitchen and 2 buckets on service line < 200ppm. Buckets dumped and refilled with 200ppm quat from 3-comp sink dispenser. |