|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 When to Wash - P
observed employee handling raw ground beef patties then handling meat press and spatula without washing hands. Spatula was then used to remove cooked burgers from grill (See #37).
CDI- employee removed soiled gloves, washed hands, and then put on clean gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
observed pitcher of water stored inside handsink.
CDI- PIC removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
observed raw ground beef stored over raw bacon and condiment packages in the walk-in cooler.
CDI- rearranged storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
observed wall-mounted potato dicer to be heavily soiled.
CDI- wash, rinse, and sanitize. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed lettuce and tomato stored in flip-top cooler > 41F (4 hours per PIC).
CDI by voluntary discard by PIC. Lettuce and tomato were in overfilled containers.
observed hamburger patties in drawer cooler > 41F. (<2 hrs per PIC)
CDI by moving to walk-in freezer for rapid cooling. observed below 41F prior to departure. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination -
observed same spatula being used for raw and cooked burgers on the grill.
utensils replaced with clean utensils and one used for raw and other used for cooked. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F.
observed pans soaking in 3 comp sink wash water vat 90F solution.
CDI added hot water. |
|
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.
observed soiled pan (raw ground beef) stored on clean side drainboard of 3 comp sink.
sink washed, rinsed, and sanitized. |