|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee washing equipment at the 3-compartment sink then immediately don gloves without hand washing. CDI-Had the employee wash hands. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a open container of mayonnaise stored at room temperature. The container states that the product must be refrigerated after opening. CDI-The product was discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the pastrami turkey, jerk chicken, golden classic, the ham off the bone, and the turkey all past their time/temperature date marking requirements. CDI-The products were discarded. REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two small flies in the kitchen and starbucks area. Improve pest management. |
|
47
|
1
|
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 cleaning needed to the sandwich back up reach in cooler, the pizza reach in cooler, the starbucks reach in cooler, and the storage unit underneath the sandwich prep station. Have cleaned. REPEAT. |