|
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 Observed an employee going back and forth between fixing food and checking out customers at the register with only using hand sanitizer in between. Hand sanitizer use does not replace the need for hand washing. Employee washed his hands after talking with EHS. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No handwashing sign notifying food employees to wash their hands available at hand washing sink. |
|
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 chicken being held on the grill. The chicken was found in a temperature range of 120-130F. Chicken was pulled instead to start the cooling process. |
|
31
|
0
|
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 chicken being cooled on countertop. Observed salsa in tightly fitting to go cups with lid on after previously prepping. |
|
52
|
1
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with sliding door open. Recommend keeping sliding doors and lids closed when not in use to prevent attraction or harborage for pests -REPEAT |