|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed changing gloves to take an order without washing hands in between. CDI. Employ educated and washed hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Employee observed discarded leaving kitchen to take orders and answer phone calls then returning to food preparation. CDI. Educated and employee rewashed hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P While washing hands, employee observed turning off faucet handles with bare hands. Once employee rewashed hands, they didn’t adequately dry hands before returning to food prep. EHS intervened and demonstrated proper handwashing before employee washed hands correctly. Repeat violation. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 Multiple containers of cooked pasta observed in reach-in cooler cooling since last night above 41F. The remainder of foods cold holding in cooler were at the proper temperature. CDI. Containers of pasta discarded voluntarily. |
|
31
|
0
|
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 Pasta observed cooling from last night in deep, plastic containers with lids on. CDI. Food out of cooling parameters and discarded. Education provided. |
|
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. Sides of equipment throughout kitchen including shelving, handles, cold holding units etc. observed with food debris and build up. More frequent cleaning needed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tiles in dish area observed damaged. Repeat violation. |