|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11 MFT didn’t have bodily clean up policy. Food establishment shall have written procedure for employee to follow. Health inspector gave establishment as copy. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11(A) handwashing was blocked. A handwashing sink shall be maintained so that it is accessible at al times for employees. PIC removed equipment and other articles. The PIC removed the equipment blocking the handwashing sink. |
|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) beans, soup, and corn hot holding unit were below 135F. Time/temperature control for safety food shall be maintained at 135F or above. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) multiple food items in the make up cooler and reach in cooler were above 41F. Time/temperature control for safety food shall be maintained at 41F or less. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 multiple food items that were cooked the day before inspection were not date marked. Refrigerated, time/temperature control for safety food items shall be clearly marked. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.113(A) frozen food items were left on counter top to thaw. TCFS shall be thawed under refrigeration maintaining temperature at 41F or less. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 food employees were not wearing hair restraint. While preparing food, food employees shall wear hair restraints. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B)(1) wet and damp cloths were left on counter top. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11(E) spatula and cooking utensils were chipping. Materials that are used in the construction of utensils and food contact surfaces of equipment shall resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. |