|
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 food employee wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing. Employee rewashed hands and turned off faucet with paper towels. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed metal container, ladle, and robo coupe soiled with food debris but stored as clean. CDI - Items sent back for rewashing.
Repeat, but much improvement since last inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice chute of soda machine and pink buildup inside ice machine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed overstacked cooked chicken, roast beef, provolone cheese, sliced tomatoes, strawberry butter, cinnabutter, salsa, chicken chunks, churrizo, noodles, lettuce, and linguini all maintaining temperatures above 41F. See chart above. CDI - The cooked chicken, provolone cheese, chicken chunks, churrizo, lettuce, and linguini were voluntarily discarded. All other items were taken to freezer for quick cooling.
Avoid overstacking above fill line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several plastic lids heavily melted or with heavy burn damage. CDI - Items voluntarily discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done on freezer floor. |