|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed an employee wash hands for around 3 seconds before drying. CDI - Employee were educated and rewashed for the required length of time. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed lettuce, tomato, and cheese TPHC time stickers for 11:00-3:00pm. Items had not been discarded by 3:45pm. CDI - Items were voluntarily discarded. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair.
Observed rusting walk-in cooler shelves. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.12 Cleaning, Frequency and Restrictions (C) Floors, walls and ceilings shall be cleaned a frequency to prevent build-up of food debris. Observed a large build-up of grease and food debris on the walls and floor around the frying station. Improvements made from previous inspection. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers.
Observed a broken light inside of the walk-in cooler that would not stay on. |