|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee wipe hands on unclean damp wiping cloth which was not stored in sanitizer solution and then begin to prepare customer beverages without washing hands. CDI - EHS directed employee to wash hands. Hands washed. |
|
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 assembling pizzas use gloved hand to touch personal cell phone and then continue on to assemble pizzas wearing same soiled gloves. CDI - EHS directed employee to change gloves and wash hands. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pan of Alfredo sauce sitting on top of pans of flip top cooler not down into cold holding device with temperature at 51f. No time control procedures are used for the sauce. CDI - sauce discarded. Maintain the open panned Alfredo sauce at 41f or lower. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in coffee bar area. Contact PCO for service. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp soiled wiping cloths laying on countertop surfaces at front bar area. Once a wiping cloth has been used, either place it into sanitizer if it will be used again or remove it to soiled linen. |
|
49
|
0.50
|
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 buildup on shelving in WIC and on some equipment surfaces in front bar area. REPEAT |
|
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 residue and adhesive stickers on flooring in WIC. Observed floor under/behind equipment at front coffee bar area with buildup - especially in/around floor sink near FOH hand sinks area (also area of pest activity). Clean floors and drains to prevent pests. REPEAT |