|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P
Use proper procedures to wash hands. Observed food employee not vigorously rub hands for at least 10 to 15 seconds. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. - Observed food debris accumulating on meat slicer after 4 hours since last used according to operator. Clean food contact surfaces in contact with potentially hazardous foods at least every 4 hours. CDI, operator removed guard to begin cleaning process. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Potentially hazardous food shall be cold held at 45 degrees F or below. Observed 1 container of cut lettuce cold held below 45 degrees F. CDI, operator relocated lettuce to rapidly cool. Improvement made since previous inspection. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C
Store foods 6 inches from the ground. Observed containers of icing stored on ground in bakery area. Repeat.
3-307.11 Miscellaneous Sources of Contamination - C - Foods shall be protected from miscellaneous sources of contamination. Observed food that was thawing in prep sink under running water with soiled food containers on a cutting board and sanitizer container stored over food as well. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
Store clean utensils and single-service articles in a clean, dry area. Observed some clean containers and single-service packaging stored on ground near back storage rack. Repeat. Observed clean equipment and trays stored on shelving collecting debris.
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal containers being wet stacked at warewashing area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at sub station in need of resurfacing or replacement.
4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces exposed to splash or spillage shall be constructed of nonabsorbant material. Observed absorbant paper lining shelving in sushi area storage rack. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C
Nonfood contact surfaces shall be free from an accumulation of soil. Observed some shelving accumulating soil under prep tables. Improvement made since previous inspection. |