|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee recontaminate hands by bare hand contacting the sink faucets when turning the faucets off. CDI - educated proper handwashing procedure; use paper towel to dry hands, and then use that paper towel as a clean barrier to prevent recontamination. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION Observed the french fry/potato cutter with food debris on the blades. CDI - advised to clean. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed consistent cold holding issues in the flip top coolers and reach in coolers. Refer to temperature chart. CDI - advised facility to not use reach in units as a method of cooling product. All product that was out of temperature was pulled from equipment and brought to the freezer to cool down quickly and left product uncovered. All other product that has exceeded time/temperature criteria was discarded. VR |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf REPEAT VIOLATION Observed products throughout facility that was not labled with the proper prearation date. Also, products were labeled with a 7 day holding time and products were not 41F and below. CDI - educated importance about proper date marking; educated proper date marking criteria. VR |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the ice scooper stored in a wet container. Advised to drill holes in container to create a more dry environment. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION Observed flip top/reach in units with standing water inside the units. Advised to fix. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. REPEAT VIOLATION Observed baseboards throughout facility that are not attached to the wall or are missing from the floor/wall joint. |