|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash: Only wash hands in an approved, designated handsink. Employee stated he was using prep sink for handwash since there is no cold water at rear sink. This was not observed during inspection. CDI- direction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance: A handwashing sink shall not be used for any purpose other than handwashing. Observed front handsink being used as dump sink. Ice was in sink.Handwash sinks shall be maintained accessible for use at all times. Observed no cold water at rear handsink, water too hot for safe use. Verification needed. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking: Poultry shall be cooked to a temperature of 165 F through all parts. Observed grilled chicken coming out of oven with internal temperatures of 138-158 F. (breasts only) CDI- returned to oven for complete cooking. Recommend not cooking large breasts with smaller pieces. Breasts not reaching required final cook temperatures at current time in oven. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces: Better cleaning of walls of walk-in chicken cooler needed. Observed blood splash on walls. |