|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handsink in the back kitchen area with dishes stored inside. All handsinks must be maintained accessible. Use hand wash sinks for handwashing only. CDI Dishes moved.
6-301.12 Hand Drying Provision (Pf) No paper towels at back handsink. Maintain all handwashing stations to be fully stocked. CDI Paper towels provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Bowl at make line was being used for both raw steak and raw chicken. Raw meat must be separated by cook temperatures. Do not use same utensils for raw meats of different final cook temperatures. Clean onions uncovered in prep cooler bottom and in walk-in cooler. Cover food unless actively cooling. Raw shell eggs over top of clean produce. Maintain raw meats under produce. CDI Bowl taken to dish area. Foods covered. Eggs and produce organized properly. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) EHS and PIC discussed TPHC during educational visit. No time marked on items discussed to use TPHC. Time must be visible for foods held on a TPHC. CDI Time provided, lo mein discarded. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Dry goods found unlabeled along cook line and in dry storage. Label dry goods once removed from original packaging. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Single use glove found stored in lo mein container. Do not reuse single use gloves. Use once then discard. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Gaskets on fryer prep cooler damaged. Replace. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf) Staff member seen actively washing dishes with wash water at 60 degrees. Maintain wash water to be 110 degrees or higher. CDI Wash water remade |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Cleaning has improved. Continue with areas noted. Clean handles and inside 3 door freezer, outside of dry good containers, and both handsinks. Clean at a frequency to prevent buildup. |