|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12(B) -P- Handwashing procedure for employees shall follow in the order of rinsing under running water while applying cleaning compounds and rubbing hands and arms vigorously, insuring that hands and fingers/fingernails are cleaned. Observed head manager wash hands for less than 15secnds in order to follow for inspection, manager did not handle any foods or clean utensils. CDI: Instructed PIC on proper procedure. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12(A) Handwashing sinks shall be equipped to provide water of at least 100F through a mixing valve or combination faucet. Observed front handsink without hot water at the beginning of the inspection. CDI by manager fixing handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(4)-P- Equipment food contact surfaces, utensils shal be clean to sight and touch, including temperature measuring devices, which shall be cleaned before storage and after use. Observed thermometer that was produced from storage for calibration with greasy build up. CDI by PIC thoroughly cleaning thermometer, verified before leaving.
4-602.11(E)(4) Equipment such as ice bins and beverage dispensing nozzles and ecnlosed compnents of equipment such as ice makers, oil storage and distribution lines shall be cleaned at a frequency specified by the manufacturer or at a frequency to preclude the accumulation of mold or debris build up. Observed pink build up on the front beverage dispenser ice chute as well as the large ice machine shield. Cleaning of both the chute and the ice machine is needed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2)(B)-P- TCS foods shall be held cold at a temperature of 45F or below. Observed liquid eggs and shredded cheese in the front flip top at temperatures above 45F. CDI by PIC discarding and filling with new product. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 All working containers of food shall be labeled wtih the common name of the food except for easily recognized foods such as pastas. Observed squeeze bottles of sauce and seasonings unlabeled in the front prep area. Recommended labeling with a sharpie to PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11(A)(2) Food may not be stored in areas exposed to contamination such as dust and splashing. Observed container of flour covered in water dripping from the walk in condenser. CDI by PIC moving items out of the splash area. Repair is needed to the leaking condensor.` |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Food employees (including managers) shall wear hair restraints such as hats, hair coverings, nets and beard restraints that are effective in keeping hair fom contacting food, utensils, linens and unwrapped single service/single use articles. Observed managers in establishment with no hair restraints. Had conversation with manager about the necessity of hair restraints for ALL workers doing food prep. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Non food contact surfaces shall be cleaned at a frequency necessary to preclude the accumulation of soil. Observed chicken rack in the chicken walk in covered in chicken juice with an abnormal smell. Requested that PIC clean ASAP. |