|
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
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P
Observed food employee handling cell phone, then moves to prep food. CDI - advised to wash hands after contaminating them, before food preparation. Food employee washed hands. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed tomato and lettuce out of temperature in the flip top unit. Refer to temperature chart. CDI - educated to cool food down after preparation. Once at proper temperature, store in cold holding unit; cold holding units are not meant for cooling. Relocated the TCS product to the back and the non-TCS product to the front of flip top unit to keep better refrigeration. VR |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs stored right next to trash can. Observed tongs stored on oven handle; when oven opens, the tongs are exposed to contamination being close to the floor. CDI - relocated tongs to a clean container. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed one torn gasket at the reach in unit. Previous items have been fixed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed paint chipping at the storage rack in the walkin cooler. Advised to replace or repaint to prevent paint chipping. Previous items have been fixed. |