|
6
|
0
|
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 food employee scrubbing pot with sponge. Then grab cleaned items such as food contact surfaces to the slicer. CDI - brought items back to dish machine for a cleaning procedure. Educated employee to wash hands after handling dirty items and before handling cleaned / sanitzied items. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed knives dirty with food debris on food contact surface.
4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up on soda nozzles. Educated to clean once a day.
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed large pot being scrubbed with soap, and then pot was rinsed and put up on storage; pot did not get sanitized. CDI - put pot throught dish machine and educated dish washer to sanitize items in dish machine or 3 compartment sink after washing them. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed facility is doing better with cold holding temperatues. The product in the flip top unit is in cooling phase. CDI - pulled items to the walkin cooler to cool down properly. Educated to prepare food, then bring to walkin cooler before storing in flip top unit. Use thermometers to check temperatures of food. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket not labeled. CDI - got rid of the bucket. Began using the bucket that was labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed food cooling in flip top unit. CDI - educated to prepare food, store in walkin cooler uncovered, use thermometers to check proper temperature before storing in flip top unit. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from miscellaneous sources of contamination. Observed soda nozzle arm at the bar in the ice. CDI - picked it up out of the ice. Advised to not lay the soda nozzle spray arm in the ice. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15(B) Maintain a plumbing system in good repair. REPEAT VIOLATION. Observed p-trap at the back handsink still leaking. Observed the spray arm at the 3 compartment sink in the back leaking. Advised to repair. |