|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 Observed dishwasher handle soiled dishes and proceed to stack away clean dishes without washing hands. CDI- Explained to dishwasher and PIC that dishwasher must wash hands before handling clean dishes. PIC stated he will look into how to correct violation which may involve utilzing two dishwashers or heavy duty gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf' Observed trash can blocking access to handwash sink. CDI- Trash can removed. No points deducted. |
|
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 blanched french fries being held but with no time marking indication. CDI- Explained to PIC that beggining and end time must be on french fries. REPEAT. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Obsereved two hamburger options that are serverved undercooked with a consumer advisory on the main menu but the same items are offered on the lunch menu not undercooked. Provide consumer advisory on the lunch menu. VR- Will return within 10 days to confirm violation is corrected. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and pepper and some spices unlabeled. CDI- PIC labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed a bucket of potatos on floor in walk in. Keep food off floor. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed many sanitizer buckets with low quat concentration. REPEAT.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed some sanitizer buckets stored on floor. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to-go cups, lids, and boxes stored in a way not preventing contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed some damaged plastic tubs. CDI- PIC discarded. |