|
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 employee using bare hands to turn off faucet after washing hands. Observed another employee touch hat and then fail to wash hands before donning gloves. CDI: EHS instructed PIC and employees on when and how to properly wash hands and had employees re-wash approriately. |
|
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 bottle of BBQ sauce stored in main line handsink. CDI: Bottle moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee using double gloving system while working with RTE food on cook line. Employee would remove outer glove and then don a new glove without removing inner glove. CDI: Instructed employees not to use double gloving techniques. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cooked mushrooms on grill top and meat loaf in steam wells hot holding below 135F. CDI: Both products re-heated above 165F and placed back into hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed butter holding at room temperature. CDI: EHS instructed employees that real butter must be held hot or cold per FDA rules. Butter heated and held hot on grill top. Points not escalated due to salted butter being the only item in violation today, compared with multiple items on the previous inspection. REPEAT. |
|
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 freshly cut tomatoes and freshly mixed garlic aioli cooling in units rated for holding. CDI: Both items were removed and taken to walk in unit to facilitate rapid cooling. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing a watch while working with food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at cold prep table in walk in reading 0 ppm QAC and sanitizer bucket at bar reading 50 ppm QAC. CDI: Both buckets refilled with fresh sanitizer from 3 compartment sink. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers left on after being washed. |