|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with bare hands twice. CDI - Educated employee on proper handwashing procedure. Employee rewashed hands properly. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cooked wings and several sauce bottles of ranch and alfredo maintaintaining temperatures above 41F. Bottles of ranch and alfredo were sitting out at room temperature.
CDI - Wings voluntarily discarded. Ranch and alfredo bottles were taken to WIC for cooling. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT. Observed facility able to provide variance approval letter and written procedures, but observed pizza sauce not time stamped. Once time stamped, observed time stamp timed for more than 10 hours. Facility can keep their pizza sauce out at room temperature for only 10 hours, as stated in the variance approval letter. CDI - Time stamp corrected. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops in prep top unit with handles inside all food items. Keep handles out of food. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT. Observed handsink at prep line needing to be recaulked to wall. |