|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee remove gloves after handling raw chicken then proceed to put on new gloves without first washing hands. CDI- discussion with employee; washed hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed an employee bus tables then proceed to fill drink glasses without washing hands; and another employee handling a soiled wiping cloth then proceed to put away clean dishes without washing his hands. CDI- discussion with employees; washed their hands. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a plastic container lid and a metal scoop being stored in the hand sink nearest the espresso machine in the kitchen. CDI- items were relocated.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front hand sink near the pizza prep. cooler. CDI- soap was provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer that had not been used today with visible food debris on the back side of the blade and an immersion blender that had not been used today with debris accumulation on the blade. CDI- both items were cleaned. |
|
21
|
1.50
|
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. -Pf Observed an opened ham chub without a datemark, lasagna without a datemark, soup without a datemark, and cooked peppers without a datemark. CDI- items were properly dated. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added to spray bottle. |
|
31
|
1
|
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 lettuce cooling in a high volume, circular tub (approximately 50 gallons) in the walk in cooler while covered. The lettuce was 82F at 11:15AM and maintained 82F at 12:15PM. CDI- large quantities of ice were added to the product to facilitate rapid cooling. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water leaking from the ceiling by the back entrance to the kitchen. |