|
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 food employee handling raw meat and then attempt to hand dispense bread and cut lettuce, onions and peppers for sandwich without handwashing. Observed cashier handling payment and touching face and glasses preparing drinks and salting fries without handwashing. CDI - PIC educated staff about when to wash hands. Hands were washed. -2- |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottles of mayo and thousand island dressing stored at room temperature on counter top and at cook line. Products were all above 41F. CDI - PIC placed these temporarily on TPHC and EHS sent TPHC form to PIC to determine whether temperature control or TPHC will be used to maintain these dressings. -1.5- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 (B) Storage or Display of Food in Contact with Water or Ice - C Unpackaged foods shall not be stored in direct contact with undrained ice and water. Observed deep tubs of cut lettuce stored in undrained water in walk in cooler. -1- |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking and plating food without wearing an effective hair restraint. CDI - PIC gave employee hair restraint. -0- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed fod and other debris in sanitizing solution during manual warewashing. -.5- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at handsink at far end of cook line at beginning of inspection. CDI - PIC placed cook line trash bin closer to handsink for use. -0- |