|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cart pushed in front of back area hand sink blocking access. CDI - cart relocated. Do not block access to hand sinks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to place raw chicken onto grill top and then continue to touch cooked bacon with same contaminated gloves. CDI - EHS directed employee to change gloves, wash hands, and discard bacon. |
|
18
|
3
|
Proper cooking time & temperatures |
Yes |
Yes
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed grilled chicken removed from grill top to hot holding with maximum internal temperature of 161f. Observed mixed batches of fried chicken with various thick pieces not checked with thermometer by employee and transferred to pan to be hot held with final cooking temperatures less than 165f. CDI - Grilled chicken returned to flat top to finish to 165f. Undercooked fried chicken return to fryer. Final cooking temperature for items verified to be above 165f. EHS discussed at length with employee how to check temperatures using thermometer in the thickest part of the chicken pieces. REPEAT - full 3 point deduction |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed dirty rice holding at 127f and pan of sausage holding at 109f. CDI - both items discarded. REPEAT |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fries blanched and then turned out on top of existing batch being held on countertop timed at 2:52. Employee then changed time on pan to match new batch of blanched fries for 3:30. CDI - time changed back to 2:52 to match original topped-off batch of fries as the two batches cannot be segregated. Do not top of old product with fresh product. Follow the procedures when using TPHC procedures. REPEAT - full 3 point deduction. Non-compliance with TPHC procedures has been noted on the previous 3 health inspections. Continued non-compliance with time control procedures may result in permit action or the implementation of a risk control plan. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing biscuits wearing watch on wrist. Remove jewelry from wrists when handling food. REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food in kitchen with no hair restraint. REPEAT |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior surfaces of food equipment in back of house areas especially dish machine with buildup needs cleaning. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed clogged floor sink under 3 part sink/dish machine area. Repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 buildup and other residue on flooring under equipment at dish area needs cleaning.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged/broken floor tiles holding foul water and debris at dish area. Repair. REPEAT |