|
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 handle clean dishes coming out of dish washer after handling soiled dishes at dish pit. CDI - Employee washed hands before handling any clean utensils or food. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of cheese at sub station make line holding between 42-45F. CDI - Employee relocated cheese to blast chiller to rapidly cool before going back out on make line. No points taken this inspection, points may be taken next inspection for any items holding above 41F. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trashcans at a few handsinks in the
kitchen. Advised to provide trashcans for all handsinks. REPEAT. |