|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed employee go from dirty to clean without washing hands at dish machine. CDI - by instruction, items rewashed.
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 |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed butter brush stored as clean collecting residue. Observed can opener blade stored as clean collecting residue behind blade. CDI - washed.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed 3 yogart parfiets in cooler not dated, made previous day. Improvement from previous inspection.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed sanitizer bucket with concentration of sanitizer below 200 ppm, rags present inside.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed handle of knife in contact with lettuce on cutting board.
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. |