|
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 employee use sprayer in dish washing area and then
proceeded to obtain a clean pan from a shelf. Corrected During Inspection. Person in charge advised staff person to wash their
hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced ham in reach in cooler at ovens reading 52
F. All other foods in cooler at 45 or below. Corrected during inspection product discarded by operator. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed
bread stored less than 6 inches above the floor on a shelf next to the sandwich station in the service line area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards starting to have gouges and a rough surface. Recommend obtaining a cutting board resurfacer. |