|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Employee was continually touching her face throughout inspection and proceeded to don gloves and handle bread without washing hands. CDI- Instructed employee to wash hands after touching face. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handwashing sink. CDI- Soap provided. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pans of chicken in hot holding box that were holding below 135F. CDI- PIC stated chicken had been in hot box since about 2PM. Chicken was voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cole slaw with no date mark. PIC knew date of prep and labeled as such.
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken in fridge with a date of 7/15/16. CDI- PIC changed date to 8/15. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottled not labeled. CDI- Bottle labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed tomatos, lettuce, pico, and cheese all holding above temps. in an ice bath (see chart). PIC stated all items were prepped about an hour ago. CDI- All items were placed in a larger ice bath, submerged, and placed in cooler to rapidly cool. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink stored on prep table. CDI- Drink moved to low shelf area. |