|
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 Use approved hand washing technique when washing hands. Observed wait staff change task without hand wash. Observed employee with minimal hand wash time. Redirected and gave instruction to manager. |
|
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 foods in grill line 6 drawer refrigeration unit above 45 F. Foods were holding temperature at approximately 47 - 48 F. Foods were stocked from 36 F walkin less than 4 hours prior. Foods were transfered to other drawer unit and repair was called while on site. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed ambient thermometers missing in multiple units. Observed a container with multiple thermometers in a lexan pan. Gave instruction. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Food employees must remove jewelry on hands and arms. A plain ring, such as a wedding band, is allowed. Observed multiple wait staff with watches.2-302.11 Maintenance-Fingernails - PF Observed wait staff with false fingernails. Gave instruction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold damp in-use wiping cloths in sanitizer between uses or clean & dry on clean, dry surface. Observed 2 damp cloths at back line in bakery area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
. 4-501.11 Maintain equipment in good repair. Observed refrigerated drawer unit at dishroom end of front line not holding foods at approved temperature. Observed refrigerated salad prep unit with condensation leak. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles, fronts and wheels of equipment in need of thorough cleaning. Shelving needs thorough cleaning throughout. Gave instruction. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.12 Floors, walls, and ceilings shall be kept clean. Observed build up behind and around shelving and equipment and at baseboard areas. Gave instruction. |