|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P - Observed food employee adjust mask on face but not wash hands before proceeding to food preparation. Improvement made since previous inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P - Observed food employee handle raw beef for philly steak then use same gloves to handle RTE onions. CDI by instruction on glove use when changing tasks. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed TCS foods cheese and pasta at 44 degrees F in tall 2 door "milk" refrigerator. Unit not maintaining TCS foods at 41 degrees F and below and had ambient air temperature of 44 degrees F as indicated by thermometer. CDI, pasta voluntarily discarded and packaged cheese relocated to adjacent coolers. Visit needed to ensure long term compliance and calibration of 2 door reach in refrigerator. TCS foods shall be maintained at 41 degrees F and below. Maintain only non-TCS foods such as bread in unit until equipment calibrated. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes stored on ground. |
|
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. |