|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed two employees turn off water with their bare hands after handwashing today- rewashed during inspection to correct. Use a papertowel to turn off water rather than using bare hands to avoid recontamination.2-301.12 |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed a soiled lemon cutter stored as clean today- sent to be washed, rinsed, and sanitized to correct. Food contact surfaces must be clean to sight and touch.4-601.11 |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed peppers and onions holding hot at <135(see chart)- hot foods must be maintained at 135F or more. product discarded today to correct.3-501.16 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed fried chicken cooling in the small make table up front today in a plastic container, tightly covered. Cool foods using approved methods such as uncovering, metal pans, thin potions, use WIF or WIC etc. Lid removed from chicken today to correct. Discussed cooling methods to be used in the future with PIC(using metal biscuit pans and placing chicken into WIF after it has cooled for 1 hour at the cook line- not exceeding 2 hours before reaching 70F or less- and discussed logging these temps). |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
Observed tea jugs in a box on the floor today and ice packs on the floor of the WIF today. Picked up to correct. Store single use articles at least 6" off of the floor.4-903.11 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean floor drains and the exterior of the lemon chopper.4-602.13 |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Provide light shields to the kitchen lights that have no shield today.6-202.11 |