|
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 dish employee switch from dirty to clean dishes without a hand wash. Observed line cook touch raw beef burger and then place RTE burger on plate without a hand wash. CDI-PIC educated on proper hand wash and employees rewashed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea nozzles and ice chute with black and brown build up. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 7 containers of blanched fries in reach in near front counter that PIC stated were blanched at 10am and 135F at 10:30am. Fries were 115F at 12pm. CDI-Fries were placed on 4 hour hold with TPHC and back dated to 10am. All 7 containers were labeled with throw out time of 2pm today. PIC educated on proper cooling methods and poster provided. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 7 containers of blanched fries stacked on top of each other in reach in with lids tightly closed and large volumes of product in each container. CDI-Items were placed on TPHC and discussed proper ways to cool adequately. Cooling poster provided. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed cups and to go boxes stored in the mens restroom in plastic wrapping. Observed rolls of paper towels stored in the mens restroom. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Observed dish employee wash hands in 3 compartment sink
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinse compartment with soiled utensils and equipment and food debris build up in the bottom. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in reach in units and bottoms of reach in units with minor debris. Observed sticker debris remaining on plastic containers in clean dish area. Item was moved to be cleaned. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 build up of debris and grease on wall near prep sink, dish area, and behind the flip top unit. Observed dust build up on ceiling. |