|
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 dish washer handle dirty plates and utensils, then without washing hands, handle the clean and sanitized items to put them up on storage rack. CDI - educated PIC, Julio and food employee to wash hands in-between dirty items and handling clean items or to use gloves working with dirty items and discarding gloves to handle clean items. Re-washed plates. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed metered faucet in the mens bathroom only run for 10 seconds (the left sink). Advised to have technician fix the faucet to run for 15 seconds for a proper handwashing procedure. |
|
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 Observed product out of temperature in the hot well. Refer to temperature chart. Observed that the product just cooked and stored in the hot well was at proper temperature and the product that has been in the hot well for awhile has cooled enough to be in temperature danger zone. CDI - advised to turn up heating element in equipment. Advised to keep enough water in the wells to fully submerge the product in the heat. Pulled the product to reheat and place back into hot holding well. W |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from miscellaneous sources of contamination. Observed a cook place ready to eat product on plate for service, then the expo/food runner took a dirty rag to wipe off the outside of the plate for 'presentation'. CDI - educated food employee and PIC to use a clean disposable single use papertowel if food employees are going to wipe the outside of the plates, not an absorbant dirty towel. Removed the towel. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dust build up on the air intake vent covers above the 3 compartment sink. |