|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed several employee drinks stored improperly on and above food contact surfaces and a few drinks observed stored in small cooler with other customer drinks. CDI - drinks discarded and discussion with PIC about designating area for drinks separate from customer drinks. |
|
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 romaine lettuce mix in top cooler drawer and slaw in cold rail on service line > 45F (see temp chart). Slaw was observed stacked too high in cold rail and had been prepared and stored directly inside cold rail prior to cooling down to 45F. CDI - all products were removed from cooler and placed in walk-in cooler. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Protect outer openings of establishment from insect or rodent entry.
Observed back dining room doors to patio open. Keep closed to minimize fly presence in facility.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies in the kitchen. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employee preparing dressings with multiple bracelets on wrists. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed heavy grease build-up and residue behind cooking area equipment and shelving inside fry cooler and walk-in cooler.
Observed build-up on floor fan stored at fry area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed absorbent ceiling tiles that are not smooth and cleanable at back prep area.
Observed exposed wood on ceiling at back prep area.
Regrout/Repair floor tiles in various areas of kitchen. |