|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Employees shall wash hands in an approved manner. Observed multiple handwash violations including minimal time washing, glove change without handwash, task change without hand wash and glove change before handling ready to eat foods, and employee entering kitchen then putting away personal items, doning apron & getting clean linen without handwash. Gave management redirection and instruction to implement training and stringent policy for employee handwash. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Properly wash, rinse, and sanitize all food contact areas and utensils. Observed heat sanitizing dishmachine not sanitizing as evidenced by thermolabel not tripping on multiple items with different material composition. Pressure gauge did not show change in psi during rinse cycle and guage was displaying below 15 psi. Viking Repair Service was called and instructed to come immediately. Instruction was given to set up to wash and rinse in machine then manually sanitize in 3-comp sink until unit is repaired. Facility is using themolabels and reports weekly monitering of machine function. Observed slight biofilm in both ice machines. Gave instruction to provide proper 3-step wash, rinse, and sanitize for units on regular basis. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Use approved cooling methods for reducing food temperatures to proper holding temp. Observed multiple items covered before 45 F or below. Gave instruction. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
Maintain all single serve cups for self serve in sanitary dispenser or plastic sleeves. Observed children and regular drink cups with sleeves below lip contact of cups. Discussed that sleeves use for protection of self serve cups is not effective without monitoring and that this self serve station may require sanitary dispenser to assure that cross-contamination from public does not occur. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
Maintain all equipment in good repair. Observed reachin at egg station with apparent condensation leak. Observed warmer with temperature gauges not functioning. Gave instruction to keep food protected from condensation leak have refrigeration unit repaired. Repair of warmer temperature guages or use of high temperature internal thermometers. Observed dishmachine pressure guage not properly functioning. Repair service called. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Maintain facility floors, walls, and ceilings in good repair and thoroughly clean. Observed heavy build up in floor drains, under equipment, and in corners. Walkin floors need to be swept. Repair broken tiles and fill areas with minimal or missing grout. |