|
13
|
1.50
|
Food separated and 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 employees going in and out of the walk in with gloves and return to food prep without handwash and glove change, employees wearing multiple gloves go in walk in and take off top glove and continue food prep with bottom glove, and employee handling raw then RTE food with gloves without a handwash. CDI handswash gloves change. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, plastic pans, salad spinner, slicer, and tomatoe slicer that was soiled with food debris. CDI items moved to sink for cleaning. Repeat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed tilapia at 47F, cheese at 51, and mayo in prep top that was at 50F at 63F. CDI items discarded. Verification required. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees on the line that were working with food while wearing bracelets and watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without any hair restraint. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in kitchen and are near disha machine caulking in need of cleaning. Repeat. |