|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed employee drink stored on counter top. CDI - advised food employee to relocate the drink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed coffee grinds in the sink basin of the front handsink; do not dump food down handsink. CDI - educated that handsinks are only for handwashing. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed jambalaya stored in hot holding case in ready to eat form. Refer to temperature chart. CDI - discarded jambalaya. Educated to reheat product to 165F before storing in hot holding unit. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwich in hot holding unit not at proper temperature. Refer to temperature chart. CDI - turned up equipment; provided TIME paper to give the facility the option to hold on time control. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11C Food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. Observed self service case with no food label for bbq sandwich, chicken sandwich, and other products. Advised to write a label that lists the products, ingredients, and food allergens. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer rag stored on counter throughout inspection. CDI - placed rag in sanitizer bucket.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer rag and dry wiping cloths that are in use and dirty. Advised to get new clean rags. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles stored where the food contact surfaces are exposed to contamination. Advised to leave plastic wrap around articles to prevent contamination. |