|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 Food employee observed washing hands with soap, then proceeding to turn water on and wash hands with soap for a only a few seconds before turning faucet handles off with bare hands. CDI. Employee rewashed hands properly.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Food employees observed donning new pairs of gloves in between activities such as handling raw eggs without washing hands in between. CDI. Employee washed hands.
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 Employees observed touching face masks without washing hands in between.
All items were repeated on last inspection. |
|
31
|
0.50
|
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 Salads observed cooling in tightly wrapped and covered containers in reach-in unit. CDI. Moved to walk-in cooler to cool uncovered. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees observed without head coverings or hair restraints handling food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer containers observed on floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths observed on prep counters. Repeat violation. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados observed not being washed prior to cutting. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of dishes and containers deemed clean observed stacked wet. Repeat violation. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid observed open on dumpsters. |