|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed an employee rinsing a wiping cloth inside of a hand sink. Observed dumped ice inside of the main kitchen hand sink. CDI - Employees were educated and will not use a hand sink for any other purpose than hand washing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw sausage stored above raw eggs and Mac and Cheese in the reach-in cooler. CDI - Items were moved to the correct order. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all items in the reach-in cooler at 43-44 degrees due to the door being left open during cleaning. CDI - Door was closed and items began to cool to 41 degrees. Products shall be removed and placed in alternative equipment during cleaning. Improvement from previous inspection. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed several employees without hair restraints while wearing watches and rings. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed coffee stirs stored in 64 degree water at the Dunkin station. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair.
Observed two prep cooler cutting boards with deep stains and cuts. Observed a large block of ice forming underneath the walk-in freezer compressor. |