|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: Employees recontaminating hands at faucets after washing. CDI- discussion with employee and PIC. Hands rewashed. |
|
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 handsink by salad station with scrub brushes. Ensure to only use handsinks for hand washing.
6-301.14 Post a handwash sign at each handsink.
Observed hand sinks throughout the bar without hand wash sign. Hand wash sign was posted by EHS at each handsink without a hand sign.
6-301.11 Provide soap for handwashing at each handsink. -Pf: No acessible soap at handsink in kitchen. CDI- soap provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Box of raw shell eggs stored over sliced turkey in walk-in. cDI- eggs relocated to area where contamination cannot occur. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed tomato dicer and fry slicer on wall with food debris and build up. CDI dicer was taken to be rewashed and slicer on wall was washed rinsed and saintizer on wall. Repeat |
|
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: Found quinoa 107 F at prep shelf. CDI- reheated to 165 F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed boiled eggs stored in the salad prep top without a date label. PIC stated boiled eggs were from today. CDI PIC labeled boiled eggs with todays date.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Feta cheese dated 11/22. CDI-voluntarily discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Crunch burger on menu lacking CA. PIC stated burgers are all cooked to 140 F internal as per normal. Verification needed within 10 days for compliance. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacking of metal pans by three compartment sink. Ensure to air dry equipment before stacking. |
|
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.
Observed multiple pans throughout kitchen stored as clean with food debris and or residue. |