|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed chocolate milk and energy drink store on upper shelves of walk-in cooler. Drinks moved to lowest shelf in cooler. Suggested putting employee items in a bus tub type container to keep segregated from customer items. |
|
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 delivery employee enter the kitchen and engage in drink preparation and used the phone without washing his hands. CDI (corrected during inspection) employee was instructed to wash hands upon entering the kitchen and did so. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tomato slicer and deli slicer with food debris present. CDI Tomato slicer was returned to dish area for cleaning and slicer was reported by the PIC (person in charge) to be sprayed with sanitizer kept in the back area, and then wiped down.
Also noted employees wipe up spilled lettuce cutting boards with the gloved hands. These items should be cleaned and sanitized every 4 hours when in use. Suggested keeping sanitizer buckets on the line area for easy access. Sanitizer cloths should be kept in the buckets when used. |
|
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 wet stacked metal and plastic pans.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed aprons stored in hanging bags, one bag for clean and one bag for soiled aprons. Some soiled aprons were on the floor. Suggested labeling bags clean and soiled and keeping soiled aprons off the floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 102F. CDI Drained wash water. |