|
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. Observed employee wash hands for 2 seconds without soap. CDI hands rewashed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employee temp food without santizing thermometer. CDI thermometer cleaned. |
|
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 spinach and pablano sauce that was holding below 135F. CDI items reheated. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed burritos, fajitas, and cole slaw that was held above 45F. PIC found prep unit not in working order from the morning and had all food discarded and placed new food on TPHC. Foods mention in observation was leftover food from reach in unit. Provided TPHC form for prep unit. |
|
26
|
1
|
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 sanitizer buckets that were not labeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed fly trap in the middle of back prep area. Repeat. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks throughout kitchen area and units, reach in units, grill, prep walls, gaskets, and doors in kitchen in need of cleaning. Repeat. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in walk in and mens bathroom in need of cleaning.
6-303.11 (C) Light intesity shall be 50 foot candles in areas employees handle food, utensils, and equipment. Observed bar area with light intesity below 50. |