|
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 dishwasher loading soiled dishes and spray off hands in pre-rinse. CDI - Hands washed in handsink.
2-301.15 Only wash hands in handwashing sink. -PF Observed several wait staff members using handsink to rinse drink equipment and serving trays. CDI - PIC provided them with alternate cleaning supplies for serving trays and drink equipment. -2- |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed one food employee removing Belgian waffles from waffle maker with bare hands. CDI - Waffle discarded and spatula fork used. -0- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine that is chemical dispensing 0 ppm chlorine sanitizer. VR no later than 09/28/2021 to ensure bar dish machine is operating at the correct chemical sanitizing concentration. Dishes generated shall be washed in the kitchen using either the 3-comp sink or dish machine the kitchen. -1.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry spices on shelf beside cook line out of original packaging now without labels identifying the contents. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open without the use of fly protection device such as air curtain or screen door. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish washer towel drying plates and saucers that just finished the dish machine cycle. EHS advised PIC that contact time with sanitizer is necessary for the final step of cleaning the dishes. Employees educated. -.5- |