|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 employee not wash hands between handling customer order and preparing food, also observed employee not wash hands between handling dirty equipment and refilling the toppings in the flip top cooler. CDI-Stopped employee and instructed to wash hands. Discussed with manager about retraining on hand washing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed no sanitizer strength at the dish machine. CDI-The sanitizer was primed and the correct concentration of sanitizer came out during the next cycle. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed missing thin probed thermometer. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT A DIGITAL THIN PROBED THERMOMETER IS AVAILABLE. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed clean equipment being stored on a cart next to the back hand sink. The equipment is being exposed to splash from the hand sink when employees wash their hands. CDI-The cart was removed. Discussed with the manager about adding a shield or barrier between the hand sink and the push cart. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed in several reach in coolers. Have cleaned. REPEAT. |