|
6
|
2
|
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 touch dirty dishes, then go to put away clean dishes. CDI-EHS stopped food employee explained the issue and they washed hands. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-comp coming out at 50PPM. PIC explained line has a hole in it and Ecolab is coming out to fix this week. Facility has a dishwasher that is working so they can sanitize there, will use bleach when cleaning countertops. |
|
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 steak and pork below temp in the hotwell in the prep unit. Brown rice in the make line was below 135F in some areas. CDI-PIC voluntarily discarded rice, reheated steak and pork to 165F. PIC turned heat up on hotwell. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on a chemical shelf. PIC explained this was probably set aside to be washed. Bottle was washed/rinsed/sanitized |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed spatulas and metal spoons stored over the dirty side of the 3-comp sink. EHS suggested moving them to above the sanitized side to decrease contamination risk. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelves in the stand up across from the grill and in the dish drying area. REPEAT. |