|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee use gloved hands to put raw burger on the grill, change gloves and then proceed to prep ready to eat foods without hand washing occurring in between glove changes. CDI- employee was educated and hands were washed. - 2 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored adjacent to ready to eat lettuce in refrig. drawers across from grill. Also observed raw eggs being stored over ready to eat mushrooms in same refrig. drawer. CDI- PIC rearranged food items so that foods are stored in proper accordance. -1.5 points. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Containers of salsa located inside of the 2 door refrig unit near ice machine were greater than 41 degrees F. This was due to the 2 door unit being unplugged while in use. Also observed lettuce inside of refrig. drawer > 41 degrees F(see temp grid). CDI- Food items were moved to the walk in cooler to cool and refrig unit was plugged in and was properly cold holding tcs foods prior to the conclusion of the inspection. 0 points due to first cold hold violation since the new cold hold rule has been in effect. 0 points. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometer in out of temp refrig. 2 door unit was missing. CDI- PIC installed thermometer during the inspection. -.5 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Quat Sanitizer bucket near grill station was less than 200 ppm. Observed several wet wiping cloths stored on prep surfaces. CDI- quat sanitizer was changed to read (200-400 ppm). -.5 points. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Uplift single service articles from floor of dry storage room. Ensure that such items are stored at least 6 inches off the floor. 0 points. |
|
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. Remove beer buildup on floor beer walk in cooler. 0 points. |