|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed the drive thru handsink without papertowels today- restocked during inspection.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chopped lettuce cooling in the walk in tightly covered, in a deep portion, inside of a plastic container.
Lettuce placed into more shallow portions today to continue the cooling processw.
observed fresh cut tomatoes cooling on the line today- product taken off and moved to the walk in cooler in a shallow portion to cool.
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 |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Observed a food service employee with a wrist watch on today.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a leaking prep sink spray arm today.
4-501.11 Maintain equipment in good repair. |