|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to put on gloves and handle food without washing hands. CDI: Food employee removed gloves and washed hands. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed ribs thawing in standing water, according to PIC ribs have been thawing for about an hour. CDI: Food employee started the cooking process for the ribs. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed 2 scoops with handles coming into contact with food items. Plastic containers were laying on top of pasta. Points remain same due to improvement from last inspection. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
REPEAT
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility’s max/min thermometer for dish machine not working during inspection. CDI: PIC replaced battery during inspection. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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. Observed reach in cooler, reach in freezers and grill equipment with build up of food debris. |