|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 an employee washing dirty dishes and placing them in the dish machine and then immediately touch clean dishes and place them on the drying rack. CDI - stopped the employee and the PIC explained the violation. The items placed on the drying rack were removed to be re-washed; employee washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General comment 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink in the raw chicken prep area. CDI - soap was provided. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris and sticker residue on scoops, plates and containers while they were stored as clean. CDI - items were removed to be re-washed. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cole slaw and chicken at 45F. Any TCS items found holding at 42F - 45F in the next inspection will result in points being deducted. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
REPEAT VIOLATION 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 sanitizer buckets unlabeled. CDI - buckets were labeled. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
REPEAT VIOLATION 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers and plates stacked wet. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT VIOLATION 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a melted pitcher and a cracked container stored as clean on the drying rack. Remove and discontinue use of cracked/melted containers.
4-501.11 Maintain equipment in good repair. - Observed a split gasket on the freezer across from the fryer, the walk in cooler and the prep unit by the swinging door; replace gaskets. |