|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P Employees observed donning gloves before working with food without washing hands prior. Employees must wash hands when donning gloves each time. CDI. Employees washed hands and changed gloves. Repeat violation. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grilled peppers and mashed potatoes in hot holding units found below 135F. CDI. Foods were reheated during inspection to >165F. Repeat violation. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Time procedures are in place and in facility. Logs are currently being used for ALL food items on TPHC, but are not being filled out for all foods when placed on time control. Chopped cabbage observed on shelf with no time stamp or log entry. PIC and inspector agreed time logs will still be used for catering orders on time control but tape with accurate times stamps for in-house foods on TPHC will be used. Ensure cold foods are at 41F before placing them on TPHC. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C Domestic freezer being used that is not ANSI/NSF certifed. |
|
47
|
0
|
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. Grill area needs more frequent cleaning. |