|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 Observed employee wash hands and then turn faucet off without a barrier. Educated and he complied.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee go to put on gloves without first washing hands. Stopped and directed to wash. He complied. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from one handwash sink in bar. Bar was not using this sink as there was another hand sink available. It was stocked during the inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef above pre-cooked chicken wings. Moved ground beef below pre-cooked chicken. |
|
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 Observed shredded cheese and salami in prep unit at 45F. All other foods were at 41F. Lid to the unit had been left open. Moved these items to the bottom of the cooler to chill down to 41F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of shredded mozzarella without date mark. It was from today so label was printed.
Observed meatloaf that had been pulled from the freezer without the pull date. Label was printed during inspection. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bar spoon in soda water. Advised it could not be stored in any type of liquid unless it was water at 135F or higher. |
|
42
|
0
|
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 3 utensils wet stacked. Separate to air dry. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility could not locate chlorine test papers for dish machine sanitizer testing. Verification required within 10 days. |
|
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. Observed door to dumpster left open and there was a bag of trash hanging out. |