|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverages observed on shelving over food/clean single use products. Employees observed drinking/eating near cook line. Repeat violation. |
|
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 Employees observed changing gloves, handling soiled wiping gloves, switching from soiled to clean dishes, touching raw meat before proceeding to RTE, etc without washing hands in between. CDI. Education provided and employees washed hands as instructed. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Spoon observed inside handsink near dish machine. CDI. Removed. Repeat violation.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels observed missing at bar sink. CDI. Obtained. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employees observed handling soiled wiping cloths, switching from handling soiled to clean dishes, touching personal clothing/masks, touching raw meat before proceeding to RTE, etc without changing gloves. CDI. Education provided and employees washed hands/changed gloves. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rattlesnake bites (cheese poppers) and American cheese, and whipped butter observed cold holding above 41F in cold holding units. CDI. Moved to cooler to rapidly cool. All other cold holding sufficient. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Caesar cut lettuce observed on TPHC without time stamp. CDI. Discarded and new time stamp added with new product. |
|
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. A couple sanitizer buckets observed on floor throughout kitchen. Repeat violation.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Multiple soiled wiping cloths observed on cook line. |