|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee switch from working with raw hamburger patties to cooked hamburger patties without changing gloves and washing hands. CDI by redirecting to wash hands and change gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of salad bar items stored uncovered inside the walk in cooler in sovi to go. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Provide tongs for dispensing self service ready to eat apples. Observed an employee use gloves to put raw hamburger patties onto the grill and with the same gloves touch cooked hamburger patties. CDI by disposal and proper handwashing and glove changing. Tongs provided for apples. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on 2 soda nozzles in the dining area. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked baked potatoes at 110F and green beans at 113F inside the euro side hot holding unit. CDI by disposal. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed drinking cups, metal pans and plastic food containers stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed some plastic food containers with cracked plastic lids. Resurface cutting board attached on the flip top cooler on the salad area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean in dining area under cabinets. Observed sticker residue left on the outsides of food containers stored as clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed in the hood filters. Observed cleaning needed on the walk in freezer floor #262. |