|
6
|
2
|
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 2 employees wash for less than 15 seconds and then turn off the faucet with bare hands. CDI - explained and demonstrated how to wash hands.
2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash hands in the food prep sink. CDI - explained that hand washing is only to be done in the hand sinks. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat violation 5-205.11 Maintain access to handsinks.-Pf - Observed a dunnage rack and a container in front of the handsink by the back door. CDI - items were removed; do not block hand sinks. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored above cut onions in the prep unit. CDI - items were rearranged correctly.
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw quail stored above raw tilapia in the meat case. CDI -items were rearranged. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed several items in the hot hold case holding below 135F; see temperature chart. CDI - PIC placed the items on TPHC for today and will have the unit looked at to make sure it is working correctly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salsa verde out on a dunnage rack at 56F. CDI - salsa was placed in the reach in cooler with ice to cool. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves; improvement noted since last inspection. |