|
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 handling frozen raw hamburgers then touch several handles of pans in hot hold unit and tongs of cooked burger pans. These handles are handled by employees assembling cooked burgers and handling RTE foods like bread, creating opportunity for cross contamination. CDI- PIC removed all pans that had been handled and replaced tongs and cooked burger pan. Employee corrected and coached by PIC on proper glove changing and handwashing, washed hands and changed gloves. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed onion rings being held with TPHC off temperature, but not time marking the food per TPHC procedure. CDI- Pans time marked for cook time. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed box of fries temporarily stored on the floor then stored on chest freezer openening. CDI- Freezer opening cleaned with sanitizer. |
|
38
|
0.50
|
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 worker at prep line handling food with several dangling bracelets. Employee removed bracelets.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC that helps out with food handling at times, not wearing a hat or hair restraint. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some general cleaning needed of kitchen equipement on cook line and prep lines.
GENERAL COMMENT: Investigated SR# 79341 during inspection |