|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 dish washers and employee not washing hands in between handling dirty items and clean items. CDI - advised to re-wash and educated to wash hands before handling dirty items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed ice cream machines food contact surface not being cleaned once every 24 hrs. CDI - educated to clean once a day.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed milk shake spinners dirty with build up. CDI - educated to clean food contact surfaces to sight and touch. Cleaned spinners. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in the temperature danger zone in the prep unit and the stand up refrigerator. Refer to temperature chart. CDI - educated to prepare food, cool down in walkin cooler uncovered, then store in refigeration units. Advised to have tops to the prep units to hold food at proper temperature. Educated to not double up in containers. Educated to not overstack food in containers. Discarded all product in refrigerator; all food just prepared has been pulled to walkin cooler to rapidly cool (all product has been cooled properly). |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests flying around in the back of the kitchen in the storage areas where flour and frozen fries are located. Advised to keep building in repair to prevent entry of bugs. Continue pest control. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed wet stacked items in the dish pit area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non food contact surfaces of equipment dirty such as flour all over the bottom of lettuce spinner and greasy equipment. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. REPEAT VIOLATION. Observed physical facilities in disrepair throughout.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed dirty floor in the raw chicken walkin cooler. Advised to keep floors clean in the walkin cooler.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed grout missing throughout the kitchen. |