|
6
|
4
|
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 dishwasher handling soiled dishes and then clean without washing hands. CDI PIC instructed dishwasher to wash hands when violation was pointed out. Repeat 4 |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Bar hand sink without paper towels. CDI Manager replaced paper towels in bar. Repeat 1 |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Slicer found with food residue. Chief stated that slicer had not been used that day. Manger had staff wash, rinse, and sanitize slicer. comment (0) |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Hot holding potatoes found at 120F. Only a few potatoes left in pan. Manager discarded potatoes and put in a new batch. New batch maintained hot holding at end of inspection @ 155F repeat (1.5) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Cooked mushrooms and cut ham at 50 degrees. Items were over stacked in reach in prep top. Manager moved out of temp portion to walk in cooler to cool. Temp at end of inspection for both ham and mushrooms was 42F. Repeat 1.5 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF Just prepped lettuce at 45F in reach in, 44F at end of inspection. Lemon garlic dressing cooling in reach in with lid (60F) Mushroom and ham that was moved to walk in cooler also cooling with tight lid. Use proper cooling methods (loose covering, ice baths, chill sticks, exc) for cooling food from hot and ambient temperatures. Lemon garlic dressing at 41 by end of inspection. Repeat .5 |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. keep dumpsters, outside waste containers covered with tight fitting lid or doors. Observed dumpster door open and lid missing. Reapt (0) |