|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Food employees shall wash hands between glove changes. Observed multiple food employees changing gloves without wshing hands in between. CDI- instruction provided |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Food employees shall not bare hand contact ready ot eat foods. Bartenders bare handing drink garnishes. No utensil for dispensing garnishes present. CDI- corrected through instruction |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 Utensils shall be clean to sight and touch. Observed multiple utensils and containers with visible debris or sticker debris. CDI- removed to re-clean |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold held TCS foods shall be maintained at 45 F or colder at all times. Observed all TCS foods in one prep unit to be 50 - 60 F. CDI- all TCS foods removed to walk in cooler |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Opened, ready to eat TCS foods shall be discarded when they exceed time / temperrature requirements. Observed TCS foods at 44 F past 4 days CDI- discarded3-501.17 Opened, ready to eat TCS foods shall be clearly date marked. Observed multiple containers of TCS foods with illegible dates. CDI- discarded |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food shall be stored to prevent contamination from the premises. Observed open container of hash browns in walk in cooler stored under cooling unit with excessive dust accumulation on vents. CDI- removed |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Equipment shall be maintained in good repair and proper adjustment. Observed temperatures of all foods in walk in cooler at 43-46 F and all foods in one prep unit above 50 F. Facility calling repair technicians. |