|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a drink on top of the flip top prep cooler. CDI (corrected during inspection) drink was moved. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed grill cook cut partially cooked steak on the cutting board and change his gloves without washing his hands. Also noted cook using sanitizer between glove changes. CDI (corrected during inspection) Cook was instructed to wash his hands after touching raw meats and that sanitizer does not replace hand washing. Advised cook to use tongs or a utensil to get raw meats out of the prep cooler to limit some cross contamination issues. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting board and knife used to cut raw beef not cleaned and sanitized after cutting. CDI (corrected during inspection) Cutting board and knife were cleaned and sanitized during inspection.
4-702.11 Before Use After Cleaning - P Observed utensils such as knives, pans and cutting board washed in the 3 compartment sink, but not sanitized. CDI by instruction to fill the 3rd compartment with bleach sanitizer and sanitize utensils for 30 seconds before air drying. |
|
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 cooked jalapenos 64F and cut steak pieces 119F. CDI by instructing them to cook the jalapenos when ordered or to hot hold them in the steam table. The steak was reheated to 167F and they were hot holding on the grill top. |
|
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 Observed items such as lettuce and cheese in prep cooler 2 above 41F. Lettuce, cheese and all TCS food were relocated to the one door refrigerator. Used prep cooler was added after permitting and partially blocks the 3 comp sink. PIC will replace it with a single door flip top prep cooler. VR (verification required) |