|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Employee donned gloves after wiping down surfaces in the kitchen without washing hands. CDI - Employee discarded gloves, washed hands, and donned clean gloves. Improvement from last inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No hand washing sign posted in men's restroom. CDI - Adhesive handout left with PIC to post. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed produce stored on top shelf above many ready to eat items in walk in cooler. CDI - Cooler rearranged with correct storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced ham, Italian sausage, provalone cheese, and salami overstocked in flip tops and holding above 45F. CDI - Out of temp items relocated to walk in cooler for rapid cool down. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
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. Ice paddle stored in reach in freezer with no barrier between paddle and shelves or food boxes. Clean paddle and use plastic wrap to protect food contact surface while in freezer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. One plastic food pan melted and badly cracked. CDI - Discarded. |