|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling raw shelled eggs and move trash bin without a handwash prior to resuming food service. CDI - Hands were washed. -0- |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed less than 100F for more than five minutes at the handsink in the kitchen and at the one behind the front counter. CDI - Hot water flushed until over 100F. -2- REPAEAT |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer at 50 ppm hanging on shelf near the mop heads. CDI - PIC refilled to correct concentration. -3- REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup inside spice chopper. Clean at least every 24 hours. CDI - PIC sent to dish area for cleaning. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed front counter menu board stating eggs are cooked any style, but no reminder stting the health risks associated with consuming raw or undercooked animal food. CDI - Language revised on menu board to scrambled eggs only. -0- |
|
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 water on the lid of pasta salad located under condenser fan that is possibly dripping. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed buildup inside black bins used for storing utensils located throughout the kitchen. -0- |