|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee washed hands for less than 10 seconds. CDI: employee rewashed hands accordingly to the hand washing procedure.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee washed hands but turned off faucet without a barrier. CDI: employee was informed of the handwashing procedure, rewashed hands, and turned off faucet with a paper towel.
REPEAT VIOLATION -2- |
|
21
|
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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a pan of cooked jalepenos and onions on the counter at 101F. CDI: vegetables reheated to 184F before end of inspection. -1.5- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets throughout kitchen and server station torn. Recommend to replace. REPEAT VIOLATION -0.5- |