|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Observed food employees recontaminate hands by bare hand contacting sink faucets when turning the faucets off, then putting on gloves. CDI - educated importance of preventing recontamination. advised to turn faucets off with paper towel. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF REPEAT VIOLATION. Observed front handsink being used as a dumpsink. CDI - Advised to not dump in handsinks. Handsinks are only for washing hands.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed bar handsink not have papertowels. CDI - provided papertowels to the handsink. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
a 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed tomatoes overstacked in the flip top units. Observed all TCS product out of temperature in the pizza prep unit. CDI - educated the importance of keeping product below the chill line. Discarded product in the pizza prep unit. Advised to keep all TCS product in the reach in unit not the top of the pizza prep. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed product in the walkin cooler at 4 day cold holding time; refer to temperature chart. Product date marked with 5 day hold time; food employees don't underatand that first day of preparation is day one. CDI - educated PIC and food employees about proper date marking criteria; advised to fix labels. |
|
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 debris on equipment at the front line. Advised to clean more often. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed p-trap at front handsink leaking. PIC states that a work order has already been placed. |