|
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 two food employees washing hands for less than 15 seconds and turning off faucet with bare hands. CDI- Spoke with employees about proper handwash procedure and to turn off faucets with a clean barrier, hands were rewashed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf
Observed handwash sink on cook line with water at 86F. PIC stated that maintenance has been called. Verification required.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed food employee dumping out water into handsink. CDI- Spoke to food employee about using handsink for handwashing only. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed clean metal pans with food debris. Also observed burn marks on some metal pans, pans need to be replaced. CDI- Pans were removed to be rewashed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken tenders holding at 130F. CDI- Tenders were voluntarily discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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
Observed cheese on prep line not labeled with time. Establishment is using time as public health control for the cheese products. Container of cheese must be labeled when removed from cold holding. CDI-Cheese was labeled. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
In freezer observed boxes of fries being stored on floor. |
|
42
|
0
|
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 clean metal pans wet nesting. |