|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Employee observed entering the kitchen from outside, clock in, then immediately handling bread with bare hands without handwashing. Separate employee observed handling container lid after leaving restroom. Another employee observed wiping hands with cloth towel, using towel to wipe/scratch nose, continued wiping hands, then attempted to don gloves prior to the regulatory authority instructing employee to wash hands. Properly wash hands prior to handling food/donning gloves.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
CDI- Regulatory authority reviewed with chef who instructed staff to wash their hands. Additionally, chef shall address hand washing and bare hand contact in upcoming meeting. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Multiple employees observed handling ready-to-eat foods such as lettuce and bread with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
CDI- Chef directed staff to discard bread and lettuce and instructed staff to properly wash hands and don gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) Handwashing sink observed being used as a dump sink for water from a bowl and to wring out towel. A handwashing sink may not be used for purposes other than handwashing -Pf.
CDI- Regulatory authority reviewed proper hand sink usage and staff was unaware that sinks couldn’t be used to dump water but will change processes in the future. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Multiple molded strawberries observed in walk-in cooler. Food shall be safe for consumption, unadulterated and honestly presented. -P
CDI- Strawberries voluntarily discarded. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Feta in grill prep cooler observed above 41F. This may be due to storage. Properly adjust storage as necessary to properly maintain temperatures. Maintain TCS foods in cold holding at 41F or less. -P
CDI- Chef relocated items and began rearranging cooler during inspection. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 None of the items on the speed rack observed with date labels. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Multiple items observed being held beyond date of disposition, including house dressing held for over 2 weeks. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
CDI- Establishment voluntarily discarded out-of-date items. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Properly seal back exit where weather stripping is damaged along the bottom of the door. Protect outer openings of establishment from insect or rodent entry. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) In-use wiping cloths observed on preparation tables by 3-compartment sink. Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Repair torn gaskets as necessary. Maintain equipment in good repair. |