|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employe come from outside to in the kitchen and started handling single service articles. CDI-Food employee was made to wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near the fornt door. CDI-PIC fixed paper towel dispenser. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside, and around the doorframe.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed milkshake mixer only being cleaned with water. This is a TCS food contact surface. CDI-PIC washed/rinsed/santized and was informed needs to be done every 4 hours.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed an onion slicer stored clean with food debris on blades. CDI-PIC took back to be washed/rinsed/sanitized. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed 3 dented hunts tomatoe cans. CDI-PIC set aside in a designated area. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Observed lettuce washed this morning at 9:30am at 56F and one container at 60F. Exceeded cooling parameters. CDI-PIC discarded. Repeat Violation. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded hamburger at 70F hotdogs at 56F, cheese at 46F all in prep unit near grill. Prep unit top stays open-warming food. CDI-PIC moved all items to be cooled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. -Pf Observed hamburger meat sitting in a prep top at 70F, recently cooked and trying to cool. Observed lettuce washed this morning put in plastic container, covered at 56/60F. Items need to be in proper equipment and allow airflow. CDI-PIC discarded lettuce and moved hamburger to cool. Repeat Violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 wall near walk-in soiled and in need of cleaning. |