|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee cracking raw eggs and then going to work with RTE foods without proper hand wash. EHS observed same employee working with raw chicken and moving to work with RTE foods without proper hand wash. CDI - Food employee was instructed twice to wash hand prior to working with RTE foods. (2) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. EHS observed missing hand washing sign by hand sink next to fry station. CDI - EHS provided PIC with hand washing signs to post. (0) |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf EHS observed missing asterisk for new seasonal item on separate menu. PIC stated all three menu’s are provided to guests when they are seated. EHS stated that the menu item still requires an asterisk to notify the guest and direct them towards to consumer advisory. CDI - PIC used permanent marker to mark an asterisk next to the menu item on all seasonal menus prior to the end of inspection. (0.5) |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed PIC without proper hair restraint while preparing food on line. EHS advised to don proper hair restraint while working with food. REPEAT. (1) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloths being stored under grill and not in sanitizer bucket. EHS instructed PIC to store any in use wiping cloths in sanitizer once wet. (0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed gaskets to reach in units throughout the make line accumulating food debris and residue. Increase cleaning frequency. REPEAT. (0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed light above three compartment sink in disrepair. EHS observed broken tile by WIC. Repair. (0) |