|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P One employee observed following hand washing procedure by turning off faucet handles with bare hands. CDI. Employee rewashed hands and turned off handles with paper towel. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink for bar
area used to clean margarita glasses and bar utensils air drying next to sink. CDI - PIC educated food employees to only wash hands in this handsink and to wash, rinse and sanitize drink containers using either 3-comp sink or dish machine. Repeat violation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine not properly dispensing chlorine sanitizer at concentrations needed. Inspector will return 11/28/19 to verify dish machine is properly sanitized and employees will use three compartment sink until repaired. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Rice in walk-in cooler cooling from 9 PM night prior to inspection found at 49F. CDI. Rice was discarded. Repeat violation. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Rice found cooling from night before inspection in dense bus pan with lid on in walk-in cooler. Rice was found out of cooling parameters. CDI. Rice was thrown away by manager. Repeat violation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths/soiled cloths found on counters throughout kitchen. Ensure to hold cloths in sanitizer when not in use of the proper concentration. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed side of grill with build up of grease, shelving in the walk-in cooler, top of dish machine, and insides of reach-in coolers/gaskets need more frequent cleaning. Repeat violation. |