|
6
|
0
|
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 cracking eggs and then handling cooked items and plates without properly removing soiled gloves and washing hands. CDI-Stopped the employee and instructed to wash their hands. |
|
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
Observed buildup on the tomato dicer and the lemon wedger. CDI-All items were brought back to the dish machine for proper cleaning and sanitizing. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed cheddar cheese, shredded cheese, and tomatoes in the salad flip top cooler holding above 45F. Also observed the strawberry butter holding above 45F in the board cooler. CDI-The items in the salad flip top cooler were placed into the reach in cooler, and the butter was discarded. |
|
31
|
0.50
|
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 onions cooked earlier this morning being placed into the saute station flip top unit for use. The product was not fully cooled prior to putting into the unit. CDI-The onions were placed into the walk in cooler for rapid cooling. REPEAT.
*No items were actively cooling at room temperature during the inspection.* |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed the sanitizer bucket being stored on the ground next to the salad flip top cooler. CDI-The bucket was placed onto a shelf. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. Do not towel dry. REPEAT. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed small buildup on the ground around the outside dumpster. CDI-The area was cleaned. |