|
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 a food employee turn faucet off with their bare hands. CDI by instruction.
2-301.14 When to Wash - P - Observed food employee handle soiled equipment then clean without washing their hands in between. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed kale uncovered / unprotected in walk in unit. CDI, operator covered rack of kale with sheet pan to protect. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
GENERAL COMMENT: Observed salad prepared from online order in to go bag at 50 degrees F. online orders prepared for pick up labeled with pick up time but did not observe staff behind front counter actively monitoring food on rack near side door upon arrival. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of cleaner stored over single-service bags. CDI, cleaner relocated for proper storage. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several bowls and white cutting boards wet stacked behind front counter. Repeat. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - Csingle-service cups shall be furnished from approved dispenser or kept in original plastic packaging protecting lip contact area. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed top of dish machine accumulating soil residues. |