|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Observed food employees donning gloves without washing hands first. Food employees must wash hands after engaging in activities that contaminate the hands. P CDI Went over when to wash with all food employees. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Observed the hand wash sink in the kitchen was full of utensils and a lighter. Maintain access to handsinks. Handsinks may only be used for handwashing. Pf CDI The hand wash sink was cleaned out so it could be used to wash hands. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed soil build up on the can opener and the deli slicer was still soiled after the last use, which was not today. Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf CDI All soiled items were placed in the three compartment sink to be washed, rinsed, and sanitized. The slicer was broken down and washed, rinsed , and sanitized. Repeat |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed chicken gizzards in the display case that were being held below 135 degrees F (see chart). Maintain TCS foods in hot holding at 135F or above. CDI- The cook rapidly reheated these items during the inspection. Repeat. Spoke with the owner about the temperature setting that have been turned down on the hot holding unit. The temperature setting on the lamps ranged from 2 to 10, 10 being the hottest. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Observed TCS foods with date marks indicating that they were held from 8 days to 22 days in the walk in cooler. 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 The owner voluntarily discarded the TCS foods held for more than 7 days. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 - Thawing: Observed frozen, raw burger and meats in a bus tub that were thawing on the drain board of the prep sink. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Observed flies in the kitchen of the establishment. Keep the premises free of insects, rodents, and other pests. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 - Food Storage: Observed foods stored on the floor in the walk in freezer. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Repeat better than last inspection.
3-307.11 - Miscellaneous Sources of Contamination: Observed TCS foods in the walk in cooler that were stored uncovered and below the top shelf. Protect food from contamination sources not specifically noted by code. |