|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Cilantro observed being cut for customer grab-n-go by employee using bare hands. CDI. Employee discarded product, washed hands, and donned gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Vase of roses observed inside handsink. CDI. Roses moved. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P Employee reported dishes were washed in two compartment sink, placed on two compartment sink to air dry, and were not sanitized beforehand. Ensure all food contact surfaces and utensils are washed, rinsed, and sanitized. CDI. Dishes were sent to be rewashed, rinsed, and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melon in grab-n-go observed above 41F (see chart above). CDI. All melon containers sent to rapidly cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Seal pad for wrapping observed torn. Replace seal pad. |