|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact product when making burrito. CDI - stopped employee and advised top wash hands and put on gloves. Educated importance of wearing gloves and preventing bare hand contact. Advised to discard. |
|
14
|
0
|
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 tomato slicer with food debris on food contact surface of slicer. CDI - educated to keep slicer food contact surfaces clean to sight and touch. Disassemlbed slicer for a proper cleaning procedure. Advised to spend more time on the wash/rinse portion of the cleaning procedure. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items out of temperateure in the hot holding well. Refer to temperature chart. CDI - turned the unit to a higher temperature. REPEAT VIOLATION. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed fries and fish product stored on the floor in the freezer. CDI - moved product off of the floor to the storage racks. Educated to keep product off of the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor in the bar area. CDI - educated to keep sanitizer buckets off of the floor; moved bucket off of the floor. |