|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Observed employee wash dishes and then start towel drying the clean dishes without washing hands. Food Employees must 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 Correction : Employee washed their hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 Observed growth build up inside the ice machine. Food contact surfaces and utensils shall be cleaned at a frequency to avoid contamination. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Observed cole slaw holding on ice at 49F. Cole slaw has been on ice for under an hour. Maintain TCS foods in cold holding at 41F or less. P Correction : Ice has been added to the bowl. The Cole slaw dropped under 41F. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12 Observed a pest control spray not suitable for commercial establishments. Use poisonous or toxic materials according to the manufacturer's label. Use pesticides approved for use in commercial food service only. P Correction : Spoke with PIC and was removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Observed two separate employee drying dishes with towels. Air dry equipment and utensils after cleaning and sanitizing. |