|
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: Observed employee turn off faucets with cleaned hands after washing. CDI- re-wash hands and discussion. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Paper towels not being dispensed at mid-kitchen handsink. CDI- towels provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed ice dumped in drive-thru handsink. CDI- sink cleared. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P: Observed opened boxes of raw chicken over opened raw fish in freezer.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Opened raw fish and raw chicken stored over Ready-to-eat opened boxes of brisket in freezer.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tray of cookies uncovered in kitchen. CDI- cookies placed in sleeves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed slicer with significant food residue (cut greens residue) on food contact surfaces after cleaning the night before. CDI- slicer sent back to cleaning process. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found all food in walk-in cooler at 48 F. Cooler temp log from 9:30 am indicated cooler was 35 F. Ambient of cooler 48 F upon arrival. CDI- all food moved to freezer; call made for service. Verification within 24 hours. Found all items in sanwich-make prep cooler above 42 F- 45F. Exception was gyro meat at 46 F. CDI- discard gyro, move items to freezer. Call for service. Verification within 24 hours that unit can hold at 41F or below. |
|
41
|
0.50
|
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. Found tongs with handles laying on food in stand-up freezer. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Beverage cups in holder stored out of sleeve, exposed to employees legs brushing cups at drive-thru window beverage station. |