|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container. Observed an uncovered employee beverage stored behind front counter. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Use a clean barrier when turning faucet off after handwashing. Observed 1 food employee turn faucet off with bare hands after handwashing. CDI by instruction. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - Follow written procedures for Time as a Public Health Control. Observed facility not following and identifying a time that foods were removed from temperature control as stated on written procedures. Operators not updating dry / erase board as required on by written procedures. CDI, complete procedures discussed with PIC for french fries and another form provided. One container of chicken wings and 1 container of french fries were voluntarily discarded by operator. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Store toxic substances so that contamination of clean linen is prevented. Observed windex stored on counter next to singel-service cups. Observed degreaser hanging from rack over clean linen. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed french fries cooling in large bulk plastic container inside prep sinks and sitting on ice. CDI, operator transferred french fries to shallow baking sheets and relocated to refrigeration unit to rapidly cool. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed scoop for rice stored on top of rice cooker in soiled area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed 1 light out under hood ventilation system. |