|
6
|
0
|
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 handling soiled utensils and cleaning the sink area. Employee then began unloading clean utensils from the ware washing machine without engaging in a handwash. CDI- PIC educated employee of washing hands after handling soiled utensils. Employee washed hands, utensils were rewashed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside the ice machine. Clean machine more frequently between deep cleanings. CDI- Ice machine cleaned during inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F. See temperature chart. All items in cold holding must be maintained at 41F or below. CDI- Items in prep coolers moved to walk in cooler. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on refridgeration units. |