|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
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 employee preparing to handle cleaned equipment from dish machine without washing hands first. Employee did not handle cleaned equipment before PIC noticed and stopped employee. No deduction today but this is a repeat issue from last inspection. Train employees in dish pit on proper "when to wash" practices. Future violations could result in a 2-pt deduction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf: Observed employees running equipment thru dish machine when sanitizing hot water did not result in a surface temperature of 160 F. After three cycles surface temperature reached 160 F. CDI- previously cleaned equipment run back thru cycle. Hobart called as a precaution.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Observed three scales used to weigh food portions with greasy, and visible food residue. Clean within 4 hours after each use with TCS foods.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed three scales used to weigh food portions with greasy, and visible food residue. Clean at least once every 24 hours if used with non-TCS foods. |
|
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: Found chicken cordon bleu holding at 128 F in oven. CDI- reheated to 173 F within 30 minutes. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards significantly and deeply scored.
4-501.11 Maintain equipment in good repair. Found several splitting gaskets in cooler doors. |