|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) Observed an employee on the cook line when washing his hands turn off handles with bare hands. Proper hand washing procedure is for employee to use barrier to turn off handle so not to contaminate hands. Employee was told by two different PICS proper washing he hands. Employee final washed hands correctly. -CDI- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Observed wings in the double door reach in at 42F and the ambient air is 42F. TCS foods shall be maintained at 41F, or below. All wings and sauces had been place in unit at the beginning of service, so all items where able to be moved walkin. Wings got down to 41F in walk in . -CDI- |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition - Jewelry (C) Observed employee on cook line wearing a watch. Food employees shall not wear any jewelry on wrist or hands, except for a plain band. PIC got staff to take off watch. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observed that the double door reach in had ambient air 42F and ice building up on fans. Equipment has to be in good repair. Work order has been placed to get equipment looked at. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Observed a build up of ice on the ceiling of the walk in freezer. Also observed that there is stating to be build up of debris under shelving that clean dishes and equipment are being stored. Physical facilities shall be cleaned as often as necessary to keep them clean. ~REPEAT~ PIC stated he and his team had been cleaning it out frequently but the build-up keeps returning and that this is a plan to fix coolant line to see if that is the issue. Make sure staff are cleaning under shelving frequently to prevent buildup. |