|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Employee recontaminated hands after washing by touching faucet handles with bare hands to turn water off. CDI - Explained the violation and that a barrier such as a paper towel should be used to turn water off; hands rewashed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken sotred above raw beef in reach in cooler at cook line. CDI - Cooler rearranged with chicken on the bottom. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Half empty pan of shredded chicken in walk in cooler with no date mark; also, items that are date marked are given 8 days, ex: 7/17- 7/24. CDI - Chicken correctly back dated; Explained date marking to PIC. VR - Will return with in 10 days to verify correction to date marking. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two 5 gallon buckets of sanitizer with no label. CDI - Labeled during the inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Salsa cooling in 4 gallon food container. CDI - Salsa split into several smaller containers to cool more quickly. Recommended that canned ingredients are placed inthe walk in cooler the night before they are to be used so there will be little or no cooling required during prep of salsa. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on divider in three comp sink. CDI - Relocated to sanitizer bucket. 5 gallon bucket of sanitizer stored on floor behind bar. Place bucket on milk crate to elevate above the floor. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on drying rack. Separate to allow air drying. q |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.11 Maintain equipment in good repair. Observed one split gasket on low prep cooler door. Replace. |