|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapples, cantaloupes and other unwashed produce over RTE toppings, nuts and other RTE foods. Separate these. CDI - PIC reversed storage order for RTE foods, placing them on top shelf. -0- REPEAT |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 (D) Equipment Food-Contact Surfaces and Utensils-Frequency - P Food contact surfaces of equipment and utensils used with TCS foods shall be cleaned at least every 4 hours if at room temperature. Observed salad toss bowls and tongs used for tossing salads that have been in service at room temperature at least 5 hours without cleaning. CDI - Bowls and tongs sent to dish washing area for cleaning. REPEAT -3-
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the insides of dining room drink dispenser nozzles. Clean these often enough to prevent buildup. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing bracelet and watch on arm while plating food. Remove these prior to beginning food prep. REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees with swinging ponytails while plating food. Secure ponytails and make sure hair does not fling over the shoulders during food prep. REPEAT -1- REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed lip on cups in dispensers at customer self-service and behind the counter. Reduce the line of cups so the lip areas on all cups are protected.
Observed eating surfaces facing up on spoons in the drying area and on knives near the serving window. Keep the handle available for selection. -0- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handles of walk in coolers and on the floor in the walk in freezer under shelving. Clean these areas. -.5- REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed buildup behind the missing air filter on the hood exhaust located over the dish machine. Clean. REPEAT -0- |