|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using front handsink to pour beverages from large blender into cups. CDI - PIC removed all items from handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lemons stored above ready-to-eat foods in reach in cooler. CDI - PIC moved lemons to bottom shelf to correct storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patty holding at 44F in flip top unit. Item was stacked above fill line; product below fill line at 39F. CDI - Item used for immediate service. EHS discussed holding less product in each container moving forward.
REPEAT. Points not escalated due to only one item cold holding above 41F. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees making beverages with painted fingernails not covered by gloves. CDI
advised on rules regarding glove use with painted nails and gloves donned. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal scoop with handle inside product and plastic cup being used as scoop. |