|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed an employee handle a soiled wiping cloth, discard gloves and done new gloves without washing hands. CDI - Employee was educated and they washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
REPEAT
6-301.14 Post a handwash sign at each handsink.
Observed missing handwash signs for two separate kitchen hand sinks. Points decreased due to significant improvements on hand wash sinks from previous inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed raw ground beef stored above raw bacon in the low cooler. CDI - Items were moved to the correct order. Observed unwashed mushrooms stored above ready-to-eat cut tomatoes in the reach-in cooler. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed only “salad” written for the TPHC policy with all check boxes marked for when time starts and both 4 and 6 hours checked. Establishment uses TPHC for chicken tenders and buttermilk only. CDI - TPHC policy was corrected and chicken/buttermilk was labeled for the time it was brought out of temperature control. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet-stacked dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Observed cardboard linings on the shelves above the prep coolers. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT
5-205.15 Maintain a plumbing system in good repair.
Observed a broken bell cap for the mop sink back flow prevention device. No points taken due to efforts to repair. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
REPEAT
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed a recycling dumpster with no lids. Observed a missing drain plug. No increase in points due to managers making frequent phone calls to have the lids and drain plug replaced. |