|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed an employee touch cash and cash register and only change gloves in between. Employee was alerted to wash their hands also in between glove changes. Employee washed their hands.(CDI) |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in hot holding such as fried fish, pork and vegetables, pork with green sauce, penne pasta, and whole chicken all below temperature threshold. These items were reheated using fryer and hot holding rack oven during the inspection. (CDI) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Ensure that dishes are stored in a manner that effectively allows them to air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Obvserved utensils stored in between 3 comp sink and wall. Utensils were removed to be washed,rinsed, and sanitized again. Do not store dishes against wall as the wall is not regularly cleaned. (CDI) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink with a leak on the far left faucet. Repair as needed. |