|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wearing one glove going from handling payment to plating food twice without handwashing. CDI - PIC educated employees during the inspection on when to wash hands. Hands were washed. -2- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed kitchen with an ambient air temperature of 86F and dishes left soiled since 7AM. CDI - PIC instructed immediate cleaning of soiled dishes. -1.5-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled serving spoon and ladle stored over clean cooking pan on drying rack dripping on pan. CDI - PIC moved these to 3-comp sink for cleaning. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice hot holding in steam well at 119F and in the hot box at 112F. Observed baked chicken and ox tails in hot box at 122F and 117F. CDI - PIC voluntarily discarded. -3- REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes prepared yesterday without date marking. CDI - PIC placed date marking on container during the inspection. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Obseved no hair restraint on two food employees working with food at the beginning of the inspection. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips exposed at the cash register. -0-
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filter and cup lids stored directly on the floor in the upstairs storage area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the doors of reach in coolers to the left when entering the kitchen. -0- |
|
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 buildup on ceiling vent over large rewach ins to the left in teh kitchen. -0- |