|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on countertops, directly next to to-go boxes. REPEAT. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer set up at 3 compartment sink with employee actively washing dishes, concentration of sanitizer exceeding 400ppm quat sanitizer. PIC stated that sanitizer is supposed to come out at proper concentration from the dispenser, EHS observed that sanitizer water was a dark pink color, while the liquid coming from dispenser was only a light shade of pink. Through discussion with employees, PIC determined that employee had switched out cartridge of sanitizer, had dumped the rest of the old cartridge into mix, causing the sanitizer concentration to be too high. CDI- sanitizer drained, refilled from dispenser at proper concentration.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles labeled as sanitizer, one with clear liquid and one with a purple liquid. PIC determined that the purple liquid was not sanitizer, believes it was degreaser or multipurpose cleaner. CDI- bottles emptied, filled with sanitizer. |
|
40
|
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 several employees working with food with wrist jewelry or wristwatches on. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go cups stored inside a cup dispenser, placed directly next to handsink behind bar. Location of cups is exposed to splash from handsink, no splash guard on handsink.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored upright at cook line. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler with buildup, in need of cleaning. Observed gaskets on cold holding drawers (that hold cheese and sausage burritos) with black buildup, in need of cleaning. |