|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employee bare hand raw chicken and not wash hands. CDI - EHS told food employee to wash hands. Educated food employee when to wash hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact tortillas when putting tortillas on the flat top stove. Food employee pull tortillas off grill at 132F. CDI - educated importance of wearing gloves and preventing bare hand contacting. Put tortillas back on flat top stove to 167F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in the temperature danger zone. Refer to temperature chart. CDI - educated to not overstack food in containers. Educated to prepare food, cool down in freezer, check with thermometer, then store in cold holding. Flip top units are not for cooling, only for cold holding. Pulled items to freezer to rapidly cool down. Food is in compliance. VR |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed quat sanitizer bucket not labeled. CDI - labeled bucket. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed food employees cooling food down in flip top unit. CDI - educated proper cooling methods, refer to violation 20. Prepare food, cool in freezer, then cold hold. Cold holding equipment is not for cooling food. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed hot water faucet does not work at the bar. Advised to repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors in need of cleaning behind the bar. |