|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed some employees not washing hands in between glove changes. Observed a few that were washing hands in between glove changes. CDI - discussed with PIC about instructing all employees being consistent in proper handwashing and glove changes. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed soap dispenser malfunctioning at beginning of inspection not allowing soap to dispense at all. CDI - pump soap container was provided temporarily until dispenser can be repaired/replaced. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed various food items in cold hold including chicken for soup and chicken salad in breakfast reach-in - kitchen area, american/colby jack/shredded cheddar and romaine lettuce in top prep cooler, and products inside both low boy at front register line > 45F (see temp chart). CDI - maintenance was on site at the time of inspection to work on broken fryer. He is going to check out coolers for repair when done. Most of products in cooler moved to walk-in cooler temporarily. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P
Observed chlorine sanitizer in bucket at back at 200ppm. CDI - bucket dumped and refilled by PIC with sanitizer at proper concentration. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 some sheet trays of grilled chicken breast cooling on rack between 85-107F. Ensure that when items reach 135F that they are actively cooled i.e. ice bath, walk-in cooler/freezer. CDI - chicken moved to the walk-in cooler to rapidly cool. |
|
42
|
0.50
|
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 some pans wet stacked on shelf across from dish sink. |
|
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 sticky residue on counter surfaces at front register area, build-up/residue on cooler/freezer door handles, and dust build-up/residue on shelving over dish area and soda syrup boxes and shelving inside walk-in cooler. |