|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Employee observed handling cash for and then proceeded to make food for customer order. CDI (corrected during inspection) by instruction to wash hands. Conversation also held with PIC (person in charge) on handwashing importance even during busy times and high customer volume. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
COMMENT:
Observed utensils in miscellaneous container in clean dish area soiled. CDI. The PIC pulled the utensils to be cleaned and sanitized. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed timers not set for milk carafes in customer area. CDI, PIC had timers set. Make sure to follow correct protocol of TPHC. Repeat, points escalated. |
|
47
|
0
|
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.
COMMENT: Clean inside all bottom cabinetry as debris is present. Clean ovens for food as neccessary. |
|
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.
COMMENT:
Clean the floors underneath the three compartment sink, the storage shelving near ice machine, and the front coffee working area. |