|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Food employee removed gloves and began to done new gloves without first washing hands. CDI - Food employee stopped and washed hands before donning new gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf High temperature dish machine reaching final rinse temperature of 132F via high read thermometer. Service request placed with Ecolab for repair service. All multi-use cooking and food prep utensils/equipment must be washed, rinsed, and sanitized via the three compartment sink until dish machine is repaired. Facility only uses single service items for customs. VR- Will return within 10 days to verify compliance. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food deris on back of slicer blade used more than 4 hours prior. CDI- Slicer cleaned during the inspection. |
|
31
|
0.50
|
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 Pan of bar-b-que tightly wrapped in celophane, cooling in walk in cooler. CDI - Bar-b-que vented to allow heat transfer. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Packaged cookies offered for grab-and-go at unmanned station without all required label information. CDI - Cookies relocated to manned serving line. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light missing shield above single service items in dry goods area. Install light shield. |