|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Single use gloves shall be used for only one task and discarded when damaged or soiled. One employee with single use gloves dropped an oven mitt while pulling out steamed vegetables, picked the oven mitt up, took it to soiled linens, grabbed a new oven mitt, and continued to pull food out of the steamer. Employee then continued to take a temperature of the vegetables with a thermometer without changing gloves. CDI: Employee directed to stop task, wash hands and don new gloves. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed employees working out of walk in cooler. Rolling speed racks needed to be moved in and out of cooler to get to products. Speed racks being removed from cooler resulted in food on racks rising above 45 degrees F. Provide adequate space for cold holding or provide a method of product holding in the space that does not require removal of food from temperature control. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Two wet wiping cloths held out of sanitizer. One on prep surface. One on shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Dishwasher not operating. Maintenance request sent in and booster heater has been ordered. Single service items being used in lieu of multi-use utensils. Warewash in 3-compartment sink.
Also observed 2 door freezer at entrance of kitchen not functioning. Walk in freezer being used. |
|
50
|
0
|
Sewage and waste water properly disposed |
Yes |
No
|
No |
l |