|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Observed an open employee drink being consumed on the line. Employee moved to the break area to finish.
Keep lids on employee drinks to avoid splash contamination on restaurant equipment.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed an employee not use soap to wash hands twice- stopped to use soap.
Observed an employee handle their cell phone, place it back in their back pocket, handle a clean plate, and then go to put on gloves without washing hands- employee stopped to wash hands.
Observed employees cracking eggs with egg clearly getting on their hands, hands were wiped off on aprons and then spatulas and clean plates were handled.
Recommend pooling eggs for scrambled egg orders and having one employee designated for cracking eggs to reduce how ofter they must wash hands.
Work with all employees on proper handwashing times and procedures.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P 2-301.14 Wash hands after activities that contaminate them.-P |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
MObserved the cooking line handwash sink blocked by plastic today- moved so employees could easily access the sink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed lettuce, tomato, and shredded cheese double panned in plastic pans holding at >45F. Products had been out for <2 hours and were moved back to the walk in cooler where they fell to 37-38F to correct.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Observed shell eggs out at room temperature today with a discard time of 2pm which exceeds the 4 hour hold time. Eggs back timed today.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed rusted racks in the walk in cooler today.
4-501.11 Maintain equipment in good repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Observed build up on the back hood vents, hot hold cabinet racks, and the sausage hot hold units.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |