|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed employee wash hands for less than 5 seconds. CDI-Stopped the employee and instructed to wash their hands correctly.
2-301.14 Wash hands before donning gloves and between gloves uses.-P
Observed employee putting a hat on and then put on gloves without hand washing. CDI-Stopped the employee and instructed to wash their hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed no sanitizer concentration at the dish machine. CDI-The sanitizer was properly primed and is now emitting the correct concentration of sanitizer. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed missing reminders (pink sticker dots) on the menus for the consumer advisory. The owner stated they are replacing all of the menus this week and will fix the issue. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE CONSUMER ADVISORY IS CORRECT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed beef broth cooling at room temperature. The product was below 135F. CDI-The broth was placed into the walk in cooler for rapid cooling. REPEAT. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees not wearing hats or hair nets upon entrance to the kitchen. CDI-The employees put on their hats before instruction was needed. Head coverings should be worn when inside a kitchen. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed several wet wiping cloths being stored on the counters. CDI-The cloths were removed. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed the handles to two scoops being stored in the food product. CDI-The handles were removed. |