|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee re-contaminate hands after washing by turning the faucet off with bare hands. CDI - Employee was educated on how to turn the faucet off with a paper towel. Employee rewashed hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed an employee wash gloved hands in a prep sink. CDI - Employee was educated, removed gloves and rewashed hands in a hand sink. Improvements made from previous inspection. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produced stored above ready-to-eat cooked foods in the walk-in cooler. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer in the dish machine. CDI - Maintenance came and repaired the machine during inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle of pure bleach. Employee stated that he uses it for sanitizing a large pastry bowl that does not fit into the machine. CDI - Bleach was diluted to the proper strength. EHS recommends using the 3-comp sink for the large pastry bowl.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed 4 chemical spray bottles and 2 sanitizer buckets without labels. CDI - Manager labeled during inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cooked vegetables and soup cooling in large metal pans with tight lids. CDI - Lids were removed to allow foods to cool faster. EHS recommends cooling large pans of food and salsa’s in the walk-in freezer before bringing to the walk-in cooler. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counters throughout the kitchen. Observed sanitizer buckets at 0ppm chlorine. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup without a handle being used to scoop uncooked rice. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed an employee dry dishes with a wiping cloth before storing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blenders.
4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed two soup ladle utensils with badly melted handles. |