|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed a gloved employee handle raw chicken, discard gloves, and donn another pair of gloves before handling a togo container. Employee stopped to wash hands before donning a new pair of gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -PObserved raw bacon stored in the same container as raw ground beef today. Food put into separate containers today to correct. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved open hotdogs not date marked- dated during inspection today. |
|
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 foods cooling in deep portions, tightly covered, and only with ice on the bottom of the containers.Ice deepend and water added to ice today- products stirred regularly during inspection as well. Lids were cracks so products could breathe.Spoke with PIC about the need to make shallow portions and place in walk in freezer or to invest in ice paddles. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Protect food from contamination sources not specifically noted by code. Observed open breader in the back that needs to be stored in a sealable container. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed clothe towels stored in hot water today. Changed to sanitizer to correct.Discussed with PIC the need to change out sanitizer frequently along with other ideas to lengthen the life of these buckets. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Clean floors(especially around edges and under equipment) and ceiling vent. |