|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling an uncooked hamburger patty then switch to other tasks without washing his hands in-between. EHS observed multiple instances of employees properly washing their hands at appriate times during the inspection. Improvements have been made to handwashing since last inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the chlorine sanitizing dish machine operating at 0ppm after several minutes of testing. CDI- service repair technician arrived on site at ~1:00PM and had machine functioning properly by 1:10PM. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in the steam well and in the hot box hot holding below 135F (see chart). CDI- instructed PIC to reheat product to above 165F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 pans of lettuce cooling in a reach in cooler in high volume, wrapped containers. CDI- product was transferred to shallower pans and left uncovered to cool in the walk in cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths being stored on prep. surfaces along the cook line. Observed one bucket of sanitizer along the cook line with visible food debris in the sanitizing solution.
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer at proper concentrations. Observed one bucket of chlorine sanitizer with a concentration less than 50ppm. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one ice scoop being stored in ice with the handle in direct contact with the ice. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal and plastic containers stacked while wet. |