|
6
|
0
|
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 back of house employees scrub hands for 5-10 seconds during process. CDI - PIC directed employees to scrub hands for full 15 seconds while washing. EHS observed proper handwashing practices for duration of inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at hand washing sink near ice machine. CDI - PIC replaced. Ensure towels are replaced once dispensers are empty. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed deep metal pans of cut romaine covered with wrap and nested/stacked on top of one another while cooling in WIC. Observed pans on bottom blocked from air flow cooling at significantly slower rate than pans on top. CDI - PIC spread pans out to allow to cool quickly. Use methods that allow food to cool quickly. Do not stack/nest pans of cooling food together. REPEAT - no point escalation as improvement in overall cooling in facility noted |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed containers of fryer oil stored immediately adjacent to hand sink at chicken breading station. Visible splash from hand washing observed on multiple containers. Do not store food or food contact items exposed to splash from hand sinks or other forms of contamination. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employees wearing watches and bracelets while handling food in the kitchen. Remove watches and bracelets before handling food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean metal pans stored stacked together wet on clean utensil storage rack. Air dry pans before stacking. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed both lids on hoppers on ice cream machine damaged/broken in need of repair. Observed small tear in walk in cooler gasket. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak from drain line under hand sink near ice machine. Repair. |