|
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 food employees touching trash can and continuing with work. CDI Food employees directed to wash their hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees place on gloves when entering the food establishment. CDI Spoke to PIC regarding hand washing and correct glove change; will follow-up with employees regarding hand washing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli, beef and hamburgers hot holding below 135. See temperature chart. CDI Items reheated above 165. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle containing oil not labeled. Make sure to label all working containers of food/food ingredients when taken out of the original container. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to allow items to air dry to ensure sanitizer is working properly. |
|
53
|
0.50
|
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. Observed wall damage near 3 compartment sink. Keepin good repair. REPEAT Did not escalate points due to standing work order to fix issues.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris on floor under preparation sinks. Keep clean; increase cleaning frequency.
*Stained wall damage under 3 compartment sink. Will do a remodel summer 2017. |