|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wipe face while doing food preparation. CDI Food employee stopped and directed to wash their hands.
Observed food employee performing food preparation, keeping towel in his back pockets and sticking hands in back pockets with gloves on. CDI Food employee directed to remove gloves, remove towels and wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as tomatoes and mushrooms being stored over ready to eat foods. CDI Items were moved.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed pan of lettuce not covered and with a pan of tomatoes being stored directly on top. CDI Tomatoes were removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed loads of equipment/utensils coming out of ware washing and sanitizer solution reading 0 ppm for chlorine. CDI Sanitizer was loaded and reading 100 ppm of chlorine.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer guard and a few plates with minor food debris. CDI All items returned to ware washing. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken coming off grill cooked at 153 degrees. CDI Chicken cooked to above 165 degrees. See temperature chart. |
|
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 food employee wearing a watch while doing food preparation. Make sure food employees only wear a plain wedding band to faciliate hand washing. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing equipment, base boards etc shall be cleaned each day, prior to use or every 24 hours. Observed build-up inside ware washing. Some improvement made, need to continue working on cleaning all build-up. REPEAT No points deducted due to improvement. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep doors closed.
*Shared facility, will contact other food establishments within next visit.* |