|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General comment 6-301.14 Post a handwash sign at each handsink. - Observed no hand washing sign in the men's restroom. CDI - sign provided. ~ |
|
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 - Observed an employee crack raw shell eggs then touch a pan, tongs, the door of the prep unit and a container of eggs with the same gloves. CDI - stopped employee and explained the violation. Employee discarded gloves, sanitized the contaminated surfaces, washed hands and got new gloves. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on a plate that was stored as clean. CDI - plate was removed to be washed again.
Observed pink build up on the shield in the ice machine. CDI - shield started to be cleaned during the inspection. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed beef sitting on the counter at 89F. CDI - beef was reheated to 193F. |
|
22
|
1
|
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 - PIC stated they hold their chicharrones on TPHC but the time was not marked nor did they have a procedure sheet. CDI - They were placed out at 8 AM (1 hour); time was allowed to be marked and a procedure sheet was emailed to the PIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a container of sugar and a salt shaker unlabeled. CDI - items were labeled. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed cups and plates stacked wet. . |
|
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. - Observed cleaning needed on the meat walk in cooler shelves, the meat case doors and tracks and the prep unit gasket. |