|
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 not using a clean barrier to turn off the faucet when washing hands. CDI - educated about proper handwashing procedures and advised to use paper towel as a clean barrier to turn the faucets. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed handsink at the bar without a handwashing sign. CDI - provided handwashing sign.
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumped into handsink. CDI - advised that handsinks are only for handwashing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed employee handle raw meat with gloves and begin to touch rags, utensils, and other equipment. Observed dishwasher handle dirty dishes and then handle clean dishes without discarding dirty gloves. CDI - educated employees on when to switch gloves; advised to switch gloves. |
|
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 product out of temperature in the flip top cooler. Refer to temperature chart. CDI - removed product to reach in/walkin cooler to cool down. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed boiled eggs for salads exceed time/temperature criteria by 1 day; product was labeled 5.5.16. CDI - educated about date marking criteria; discarded product. |
|
31
|
1
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed deli meats wrapped in plastic wrap and cooling. CDI - educated about proper cooling methods and advised to cool product down before putting into individual portions wrapped in plastic. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles stored next to sanitizer bucket and under the grill; observed splash/contamination on food contact portion of article. CDI - removed articles from splash zone. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed handsink P-trap by dishpit dripping. |