|
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 two employees using bare hands to turn off faucets after handwashing. CDI: EHS instructed employees to use barriers when turning off faucets and had employees re-wash. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty utensil stored in back handsink near warewashing area. CDI: Utensil removed and sent for warewashing. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lobster sauce holding below 135F in steam wells at far left of cook line. Ensure emploteeys are stirring hot held items regularly to evenly distribute heat. CDI: Sauce reheated to 165F on stove top. REPEAT. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter on counter top at room temperature with no time stamps for TPHC. CDI: Butter labelled with 4PM to 8PM hold time per writtem procedures. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched asparagus cooling in flip top unit rated for holding on front line. CDI: Asparagus sent to walk in unit for rapid cooling. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop stored with handle down in dry product in dry storage room. CDI: Scoop remvoed and sent for washing. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed both dumpsters missing drain plugs. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed caulking on handsink in warewashing area beginning to loosen from wall and crack. Ensure that caulking is secure and smooth. |