|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
S 6-301.11 Provide soap for handwashing at each handsink. -Pf There is not any soap at hand sink in kitchen area. CDI- PIC provided soap. |
|
22
|
1
|
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 No time in-time out stamp located on pizzas and wings that are on TPHC. CDI- PIC placed correct times on items. REPEAT (half points because item was General commented the first time). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salads cooling while covered and stack five- high. CDI- salads were uncovered and stacked on one level to further cool. REPEAT (half points because no points were taken at last inspection. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing a beard net while preparing food. Employee is in need of a beard net do to his 3 inch long goatee. CDI- employee put on beard net. |
|
47
|
0.50
|
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. Clean exterior of grill and fryers in kitchen area. |