|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P
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 food employees not washing hands before putting on gloves. Observed no handwashing before food preparation. CDI - educated to wash hands before puting on gloves and before food preparation. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact ready to eat avacado during preparation. CDI - discarded product. Educated to wash hands before putting on gloves and to wear gloves during preparation. No bare hand contacting. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink by the 3 compartment sink. CDI - employee went to go get soap to provide for the handsink. Soap currently at the handsink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food out of temperature in the flip top unit. Refer to temperature chart. REPEAT VIOLATION. CDI - educated that food does not cool down in the flip top units. Food gets cooled down in walkin cooler or freezer before product gets stored in cold holding. Brought food to freezer to rapidly cool down. Product at 45F and below. Brought back to flip top for preparation and storage. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies everywhere outside back door of facility. Observed flies inside kitchen flying over food and prep units. Advised to clean out back to prevent flies and to hang fly tape underneath prep sinks, 3 compartment sinks, and handsinks. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed facility dirty outside the backdoor: debris, food, etc. Flies are all over the place out back. Advised to clean and keep clean. |