|
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 employee load soiled dishes into dish machine and then unload clean dishes without washing hands in between. CDI - PIC corrected employee, dishes sent back through machine. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed small container of garlic in oil sitting above the stove and measuring 93F. CDI - voluntarily discarded. Educated PIC and staff - this item must be kept 135F and above or 45F or below at all times. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on ham, roast beef, hot dogs, hard boiled eggs, and 2 containers of hummus. CDI - hummus and hot dogs dated properly, remainder voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired item - spinach dip dated 5-28. CDI - voluntarily discarded. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed burned out hood light. Observed broken light shield in kitchen. Observed some drywall damage from minor construction in progress in back of house for employee items storage and for doorway to alcohol room. |