|
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 dish washer not washing hands after handling soiled dishes and before handling new dishes. CDI - educated about when to wash hands; sent the dishes through dish machine to properly clean them. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at any handsink. CDI - PIC printed off 4 handwashing signs for all handsinks. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and veggies sitting out; PIC states the product was to remain hot. CDI - educated to reheat product back up to hot holding like temperatures. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products out of temperature in the flip top cooler. CDI - discarded products; educated food employees to prep, then cool down in walkin cooler, then once at proper temperature, store in flip top cooler. Flip top coolers are not for cooling product. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Back door of facility left open; advised to turn kitchen fan arond to face the door to prevent flies in the kitchen. |