|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P
Observed an employee fill his drink, touch is nose, and touch his beard before handling clean tongs and scoop.
Employee sent to wash hands to correct and utensils sanitized. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch.
Observed drive thru drink nozzles with build up on them today- washed, rinsed, and sanitized during inspection to correct. |
|
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 TCS items in the make table holding at >45F today. Moved to the 2 door reach in with lids off to correct(see temp. chart). |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed the large sprayer used outside without a label today- labeled during inspection to correct. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food service employees today with a bracelet on and a wrist watch. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Clean the slicer for roast on the bottom side, clean fryers, and clean the drain below the customer drink station. |