|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P. Two employee's arriving for work and entering the kitchen to begin working. Both hung up their personal items and then went to put on gloves at their stations. CDI- PIC Brian O'Keeffe corrected to wash hands. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. One small stack of cheddar cheese not under temperature control. All other food items being maintained 41F or below. CDI- Cheese allowed to cool, and at 43F when checked prior to end of the inspection. (0pts) |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Various foods including sliced cheese on ice at grill, bacon on grill top, sliced tomatoes, lettuce in prep cooler all controlled with use of time. All tags marked with beginning times only. CDI- PIC advised staff of changed, marked for 2:05p. (0pts) |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Greasy build up on container exteriors, drawers, and equipment through out. Dried residue on splash zone areas of beverage dispensers. Cleaning is needed. Repeat |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust build up on HVAC vent and surrounding ceiling tiles over the prep area. Cleaning is needed. (0pts) |