|
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
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed employee bus soiled food tray and then continue to prepare customer beverages with no hand washing. Employee then donned gloves to prepare food without washing hands. CDI - employee directed to discard gloves and wash hands before re-applying gloves. Hands washed and gloves changed.
Wash hands after handling soiled utensils and before donning gloves. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar area dish machine with 0 ppm cl in rinse for sanitizing. REPEAT - EHS visited for VR for this violation after previous inspection and found dish machine cl at proper concentration. Today, 1 week later machine is again at 0 ppm cl with no identifiable cause as source supply is full and all connections in place. Machine not operating properly. Contact vendor for machine service. Do not use machine until it has been repaired and is sanitizing properly. VR within 10 days to ensure long term compliance with repair and proper sanitizer concentration.
CONTINUED NON-COMPLIANCE WITH PROPER SANITIZING STANDARDS MAY RESULT IN PERMIT ACTION. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 pizza sauce cooling from ambient in large bulk bucket in walk in cooler at 70f. CDI - manager separated sauce into shallow pans and placed into walk in cooler to facilitate cooling. Do not cool sauce in bulk buckets. Spread into shallow pans or use an alternative method such as a cooling wand to quickly cool them to 41f within 4 hours. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service plastic cups on bar top and customer self service areas not in dispenser or otherwise protected. Keep to go cups in plastic sleeve or place in dispenser to protect from contamination. |