|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Employees must wash their hands after contaminating them. Observed one of the employees on the cook line put his finger in his mouth and then go back to cooking. CDI - manager was informed and employee was told to wash his hands and complied. CDI. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance. Hand sinks may be used for handwashing only. Observed ice and a wet rag in a hand sink. CDI- hand sink cleaned out. Repeat violation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) EqIuipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Thouroughly clean utensils and maintain clean to sight and touch. Obseved many pans, plates and other utensils which were stored as clean but still had food debris on them. CDI - placed back in the dirty dish pile for cleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed butter left out at 54F. CDI- placed back in refrigeration. Time as a public health control was suggested and the procedure sheet left. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed the items on the rack containing the somosas which had been cooked and cooled and held more than 1 day were not date marked. CDI. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food. Label the dry goods. Observed the sugar unlabeled in the drink area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises. Do not store the onions on the floor. Observed in the parking garage walk-in. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Store wet wiping cloths in sanitizer and keep sanitizer container off the floor. Observed wet towels on equipment and cutting boards and sanitizer buckets on the floor. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean the floor of the walk-in in the parking garage. |