|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw chicken breast, change gloves, and did not wash hands in-between. CDI- Employee was educated on proper handwashing. Employee removed gloves and washed hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle wood for oven, then touch sliced cheese and raw shrimp with out changing gloves and washing hands. CDI- Employee was educated on proper handwashing. Employee removed gloves and washed hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers - C Observed one dish machine at bar area that was not registering sanitizer strength (at least 50 ppm) during inspection. Facility will not use dish machine until sanitizer strength is at least 50 ppm. VR- facility has up to ten days to repair unit.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE.
VR- facility has up to ten days to clean unit. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.14 Food Preparation - C Observed employee handle wood for oven, then touch sliced cheese and raw shrimp with out changing gloves and washing hands. CDI- sliced cheese and raw shrimp were discarded. |