|
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 not properly wash hands after handling raw chicken. Employee took contaminated gloves off and then began to put on new gloves with no hand wash. CDI-Stopped the employee and instructed to wash hands. Employee washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee washing a wiping cloth and a bottle in the hand wash sink. CDI-Discussed using a prep sink or 3-comp sink to rinse items out instead of the hand wash sink. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed home fries hot holding below 135F next to the grill. CDI-The fries were moved to the cooler to begin the cooling process. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed coke glass cooler with an ambient air temperature between 45F and 46F. The cooler does hold cut fruit and sauces. CDI-The cooler had a setting of 2 and was moved to a setting of 7. The items were moved until unit has cooled down. REPEAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chicken, and potatoes sitting on the counter cooling below 135F. CDI-Both items were moved to the walk in cooler to finish cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed large drop pans and some catering stands stored underneath the hot hold line with considerable debris buildup. The pans are not longer used and discussed having the items removed. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaks to the plumbing underneath the 3-compartment sink. Have repaired. |