|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) - Gloves, Use Limitation: (P) Observed food employee wash their gloves in the handwashing sink when they were soiled. Discard gloves after a task is complete or any time they are damaged or soiled. CDI: The EHS educated the food employee on glove limitations and had the food employee remove the gloves, wash their hands, and don new gloves. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E) (4) - Equipment Food-Contact Surfaces and Utensils: Observed build up on the inner panel inside the ice machine (in the salad prep room). Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to prevent soil or mold accumulation.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: (Pf) Observed soiled can opener blade and soiled dish on the clean dish rack. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI: These items were taken to be washed, rinsed, and sanitized. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Observed a bowl (with no handle) being used as a scoop for the ranch, a plate (no handle) for the breading, and 2 oz single-service cup used for seasoning. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Use utensils with a handle and keep handles sticking up and away from food. Repeat violation. |