|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Observed PIC bare hand contacting RTE foods during plating. Cannot touch food with bare hands to arrange food on plate. CDI-hands washed and gloves put on.
**3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed sausage links on steam table at 70F. Keep TCD foods 135F or above. CDI-sausage put in oven to reheat to 165F.
**3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed shell eggs on counter at 60F. Cheese slices on counter at 70F. Cold foods shall maintain 45F or below. CDI-TCS foods put in ice bath.
**3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed drain flies in dish area and kitchen. Keep pests/insects out of facility.
**6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wet wiping cloth stored on counter. Keep wet wiping cloths stored in sanitizer bucket.
**3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed single service cups without protection from contamination. Keep sleeved or in a dispenser.
**4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed excessive grease on grease container lid.
**5-501.115 Maintaining Refuse Areas and Enclosures - C |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed smudges and stains on ceilings tiles in kitchen.
**6-502.12 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 |