|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees. Observed incomplete knowledge of the employee health policy. CDI, gave instruction on understanding employee health policy. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash. Employees shall wash hands only at approved handsinks. Observed two employee washing hands at prep sinks. CDI, by instruction; directed to proper wash hands at handsink.2-301.14 When to Wash. Employees shall wash hands as often as neccessary to prevent contamination of equipment and food. Observed employee wearing gloves and handling soiled dishes then without taking off gloves and washing hands, proceed to unload and handle clean dishes from dish machine. CDI, discussion with PIC on proper glove changing and handwashing. Observed employees on cook line not washing hands in between glove changes. CDI, by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed various food items stored in top of prep unit and bottom on cook line above 45F. CDI, had all food items placed on ice. PIC reported that maintenance was coming today to look at another cooler and she would just have him look at that cooler as well. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy. Observed thermometers missing from inside grill coolers. CDI, by instruction.4-302.12 Food Temperature Measuring Devices. Provide properly thin sized probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use. CDI, by instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Observed wiping cloths not being used properly. Observed wet dirty wiping cloths hanging from cook's apron while his hands were being wiped on them. Observed dirty wiping cloths laying on counter as well. All wet soiled wiping cloths not in use need to be stored properly in chemical sanitizer. |
|
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. Observed several grill cooler gaskets that were torn. Observed spray nozzle for prewash damaged and being repaired by tape (new nozzle was changed out during inspection). |