|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - Wash hands upon entering kitchen and also putting on gloves. Observed employees enter kitchen and either begin working or put on gloves without first stopping to wash their hands. Employees were instructed to stop and wash before preceding or putting on gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - Separate thawing of ground pork and fish in the 3 comp sink. Observed both items under running water in the sink vats directly next to each other. Facility moved the fish to the end vat so items with different cook temperatures were not next to each other. Facility may use one of the two other prep sinks for this purpose and sinks must be cleaned and sanitized afterwards. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Clean can opener as needed and at least every 4 hours. Knives, slicer and utensils stored at room temperature should also be cleaned at least every 4 hours. Can opener was moved to the dish machine area for cleaning. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (TPHC)- Maintain written procedures for blanched french fries. Fires are blanched, put on a sheet pan, moved to the walk-in freezer to cool to 41F and then put in a covered bus tub until needed. Once removed from the cooler the time is marked on the tub. If fries are not used within 4 hours they are discarded in the trash. TPHC form was provided for facility. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - Observed dust, grease, build up or debris on the floors and walls under and behind equipment at the bar and kitchen cook line. Also noted dust on the ceiling in several areas of the kitchen, especially around vents. |