|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed food employees changing gloves after touching raw food, but there were no handwashs done. CDI- Employees instructed to wash hands.
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
Observed food employee use clean bare hands to turn off faucet. Educated employee to not recontaminate hands after washing by touching faucet with their bare hands. CDI- A new handwash was done. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-204.11 Handwashing Sinks-Location and Placement - PF
Facility has removed handsink in front kitchen area. PIC stated handsink was removed because it started to leak and then eventually broke. The next handsink is in the back area in front of 3 comp sink. There is a door that is between front kitchen area and back, it was opened during inspection. Facility has been issued an intent to suspend and must place handsink back in kitchen before 30 days.
Permit conditions were also violated. (• Plans and specifications must be submitted for review and approval before any equipment is added or removed and /or remodeling of any part of the FOOD ESTABLISHMENT premises.) |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
General Comment.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hot dogs at steam table at 125F. CDI- Hotdogs were reheated. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed sauce bottles of oil, water and margarine not labeled. |