|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment: 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 employee at dish machine handling soiled dishes with gloves on then proceeding to handling clean dishes from dishmachine without changing gloves or washing hands properly. CDI - PIC notified and employee was directed and educated on proper glove use and handwashing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels available for bar handsink. CDI - paper towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed metal pans stacked on shelf above 4-compartment sink with food debris remaining. CDI - pans removed for recleaning. Improvement noted in this area.
Observed soda gun holders at bar with build-up. CDI - cleaning process started. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken that was taken off grill to be served with an internal temperature of 158F, 150F, 162F respectively. CDI - chicken was placed back on grill and reheated to 180F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed several pans of chili and ribs that were wrapped and portioned with incorrect dates of 3/23. According to PIC these items were cooked on 3/22 and Tuesday day dot stickers had ran out. CDI - all dates were corrected on items. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength between uses.
Observed multiple quat sanitizer buckets measuring 50ppm. Buckets were changed out and refilled with sanitizer at proper strength. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple metal pans wet stacked on back shelf above 4-compartment sink. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed gouged small cutting board at bar and some stored on dish shelf.
Observed stained/gouged salad cooler and front line cooler cutting board. |