|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (B) Person in charge shall ensure that persons unneccessary to the food establishment operation are not allowed in the kitchen. Observed customer waiting to pick up a catering order in kitchen area. CDI by directing customer to leave kitchen area. |
|
6
|
2
|
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. Observed employee handle garbage can and continue with other duties without washing hands. Observed dish washer handling soiled utensils and then putting away clean utensils without washing hands. Observed employee use white cloth towel to wipe hands and continue with duties. CDI by directing all employees to wash hands before continuing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. Observed large container of pinto beans in walk in cooler cooked yesterday at 62F. CDI by discarding. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed 3 spray bottles of chemicals unlabeled or labeled incorrectly. CDI by properly labeling.
7-204.11 Provide sanitizer at correct concentrations, diluting as required. Observed chlorine sanitizer at bar sink more than 200ppm. CDI by diluting. |
|
31
|
0
|
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. Observed large covered container of pinto beans in walk in cooler cooked yesterday, 62F. CDI by discarding. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knife stored in crack between prep table and prep unit. Observed ice wands stored directly on shelf in reach in freezer. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing/damaged floor tiles throughout.
Some general cleaning needed of floors along walls and under equipment. |