|
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 employee come in kitchen from outside multiple times and put on gloves before handling food. CDi hands washed and gloves put on.
Inspection completed at commissary. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed broccoli, scallions, and onions on top of washed RTE food. CDI items discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowl, pan, vegetable peeler, and white containers used to store cut cabbage in walk in soiled with black debris and food debris. CDI items moved for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 4 large plastic containers for cut cabbage holding at 43-45F from the 20th. CDI items discarded. Suggest facility cut small amounts of cabbage at a time and endure product is cooled down to 41F with your thermometer before storing for after use. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed Mayo containers and soy sauce buckets re-used to store teriyaki and Mayo dressing that were soiled and unable to be properly washed rinsed and sanitized. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of reach ins, doors of units, and handles in need of cleaning on the truck. |