|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a spice container stored in the hand sink. CDI - container was removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P - Observed an employee touch food with gloves, then touch a reach in cooler door with gloves and then touch food with the same gloves. Discard gloves when changing tasks and do not touch surfaces such as doors, dirty dishes etc... with gloves and then return to work with food. CDI - explained violation to the employee; gloves were discarded.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch a trash can and food that was being discarded with gloves, then the employee rinsed off the gloves and then returned to work. CDI - stopped the employee and explained that gloves cannot be washed and must be taken off and discarded after being soiled. Employee discarded gloves, washed hands and got new gloves. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sandwiches and tostadas with hard boiled eggs and chicken on them holding below 135F in the steam table. CDI - The items were placed out at 6:30 AM and the temperature was taken at 9:30 AM. PIC stated she would like to hold them on TPHC from now on. The items were marked for 4 hours, with a discard time of 10:30 AM. Observed the items discarded at 10:30 AM.
TPHC procedure sheet was emailed to the PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cheese and rice holding at 44F and 45F in the glass door reach in cooler. CDI - items were placed in the other reach in cooler to cool. Explained the 41F temperature change to the PIC and staff. Any TCS items found at 42F-45F in the next inspection will result in points being deducted. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 multiple items cooling while covered with lids or saran wrap. CDI - items were uncovered and placed in the freezer to rapidly cool; see temperature chart. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 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 cleaning needed on the wall behind the grill and stove. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded bulb in the 3 door reach in cooler. |