|
6
|
2
|
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 employee wash hand and cut off faucet with bare hands. CDI- Education was performed by PIC. Employees rewashed hands.
2-301.15 Where to Wash - PF Observed food employee wash hands in 3-comp sink. Hands shall be washed in hand sink. CDI- Employee washed hands in hand sink. |
|
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 a serving tray sitting on to of hand sink near breakfast kitchen. Trays was completely blocking the hand sink. CDI- serving tray was removed.
6-301.14 Post a handwash sign at each handsink. There is not a hand washing sign at hand sink in breakfast kitchen. CDI- Hand sign was provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar area not registering sanitizing strength (0ppm). CDI- Dish machine was repaired and registers 50-100 ppm. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut cantaloupe that had no change in 13 minutes of time (45 F). CDI- Cantaloupes were discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced ham, cooked noodles, sliced turkey, and cooked beets that were above 41 F. CDI- Items were discarded into trash. REPEAT |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed several refrigeration units that are in bad repair in kitchen area. All equipment necessary for operations shall be in good repair. 2 points REPEAT. Replace damaged gasket in refrigeration unit near grill. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 dust on walls and ceiling in kitchen area. Clean floors in corners and under equipment. |