|
6
|
0
|
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 food employee handle soiled scoop used for raw chicken and return to food prep without washing hands. CDI - Hands washed. - 0 - |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sink blocked by single-service trays. CDI - PIC removed trays. - 0 - |
|
19
|
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 shrimp (99) and cooked vegetables (128) hot holding below 135F. CDI - Items were voluntarily discarded by PIC. - REPEAT - - 3 - |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp (43), raw beef (44), and cooked noodles (49) holding above 41F in grill drawers. CDI - Items voluntarily discarded by PIC. EHS recommends having cooler serviced. - 1.5 - |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored outside of sanitzer. CDI - PIC moved wet wiping cloth to sanitizer bucket. - 0 - |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 several utensils stored inside of food contianers with the handles in contact with the food items. CDI - PIC adjusted utensils so the handles are facing upwards. - 0 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed serveral employee drinks stored on prep tops throught the facility. Observed employee phone stored on prep surface. CDI - PIC moved items to their designated areas. - 0 - |