|
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 employee at dish machine handle soiled utensils and begin to put away cleaned and sanitized utensils without washing hands. CDI-employee stopped and directed to hand sink. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink at server station. CDI-towels provided. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items above 45F. See temperature chart. All items out of temperature due to being left out on counter too long during lunch rush and not put away properly. Observed lettuce and tofu in cooler at server station above 45F due to constant opening and closing of cooler by servers. CDI-tofu and lettuce placed in another cooler not used as often, all other items placed into refrigeration. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed butane torch can stored over open flip top unit. CDI-relocated to proper storage. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.14 Linens may not be used in contact with food. Observed large amount of food in contact with re-usable linens.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of sauce stored on floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without hair restraint. |
|
47
|
0.50
|
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. Observed build up on surfaces such as outside of chemical bottles and outside of lids on plastic containers. |