|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed multiple hand washing violations. Observed an employee go inside walk in unit and return to making food without a hand wash or change of gloves. Observed an employee leave serving area to customer self service area and return with the same gloves. Ensure that hand washing is taking place in between the changing of these tasks. Corrected through education and action during the inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
3-302.11(A) Separate the different types of raw animal foods. -Pf
Observed gloves being used to place philly steak meat on grill, then food service employee would follow up and grab bread with same hands. Ensure that hand washing is taking place with the change of gloves to prevent any possible cross contamination. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in hot holding display at a temperature of 122F. Potatoes were reheated during the inspection above 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, cheese, and rotini pasta all above temperature threshold. Items were moved to reach in freezer to cool rapidly. |
|
47
|
0
|
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. Gasket channels need additional cleaning in some of the reach in units. |