|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
No |
2-301.12 Cleaning ProcedureWhen washing hands, use papertowel to turn off the water rather than using bare hands as observed today. Observed multiple staff members fail to use a papertowel today. Recommend placing papertowels closer to bar handwash sink to encourage better handwashing.Be sure all staff wash exposed arms when washing hands.2-301.14 When to WashAfter contaminating hands/gloves, hands must be washed. Observed an employee handle their cell phone with gloved hands and then handled some single use wraps- employee stopped and asked to wash hands today. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from HandsObserved an employees handling washed celery with bare hands while cutting the product. Employee instructed to put on gloves today. No bare hand contact is allowed with any RTE foods. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and MaintenanceHandwashing sinks may not be used for any other purpose than washing hands. Observed an employee filling a water bottle used on grilled chicken in the handwash sink today. Bottle sent to be washed, rinsed, and sanitized. New bottle was filled in prep sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain chlorine sanitizer at 50-100ppm. Observed both dishwashers sanitizing at <50ppm today. PIC primed machines to correct today and switched out concentrate on one machine. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working ContainersKeep chemicals labeled. Observed degreasor and drain cleaner not labeled today. Corrected by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsObserved large batches of lettuce cooling in multiple locations today- all were in large quantities and in plastic containers today. Observed one container on ice, but ice was only in contact with the bottom of the container- had staff use a larger base container with more of a slush rather than just ice to keep this product cold enough. Large quantity on the cold make table today was double panned and on the top side of the make table. Lettuce in WIC was in a large quantity, tightly covered, and in a plastic container. Use approved cooling methods for lettuce: metal pans, put on ice, use WIC or WIF, keep uncovered, shallow portions. Do not cool this product on the make line where the unit is opened regularly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of ContaminationObserved multiple single-use scoops stored in dry goods today and salsa. Use a scoop with a handle to protect the food. single-use scoops removed today. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition-JewelryObserved food service staff wearing bracelets and watches today. They are limited to a single wedding band on their hands/wrists- no other rings, bracelets or watches allowed. |