|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employees shall wash hands after activities that contaminate them. Observed 1 food employee walk outside the food establishment and return to the kitchen but did not wash hands. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.14 Handwashing Signage - C - Handwashing signs shall be provided at each handwashing sink. Observed several handwashing sinks with no handwashing signs in facility. CDI, handwashing signs provided to operator.
5-202.12 Handwashing Sinks, Installation - Metered faucets shall provide 15 seconds of continuous flow before reactivation. Observed restroom metered handwashing sinks not provided in 15 seconds of continuous flow. Repeat. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw animal food shall be stored so that cross contamination is prevented. Observed ginger bread batter containing raw shll egg stored with and over ready to eat food in walk in cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F or below. Observed butter sticks and butter cream in large container held at room tempeature. CDI, sticks of butter relocated to walk in c ooler and butter cream that was held overnight was voluntarily discarded by operator. Time as a Public Health Control was discussed with PIC. Handout provided. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed 2 containers of meat pattee date marked with dates of preparation exceeding 7 days. CDI, operator voluntarily discarded food. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - PF - A small diameter probe thermometer shall be available for use to measure small substance foods. Observed no small diameter probe thermometer available for use. Verification required by 1/25/16 |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Store soiled linen in washable laundry bags or cleanable containers. Observed several soiled cloths stored on counter surfaces throughout kitchen. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups shall be furnished from an approved dispenser or with protective plastic packaging covering the lip contact surface of the cup. |