| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed employee with gloves on handling food and then touching face with gloves on. Observed the same employee handling food remove gloves and take dishes to 3 compartment sink then place on new gloves to handle food without washing hands prior to placing on new gloves. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Observed queso dip in walk in cooler dated 02/17 cooked and cooled from previous day with an internal temperature on 02/18 at 1:30 pm of 46 F to 50 F degrees. Cheese dip was not cooled properly meeting time and temperature requirements from previous day. |
PIC discarded all queso dip out of temperature at time of inpsection. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed rice on hot holding unit with an internal temperature of 102 F at time of inspection. |
PIC discarded rice out of temperature at time of inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Unprotected outer opening where large gap is present underneath back door to kitchen. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Observed employee in kitchen handling food with bracelets on at time of inspection. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed dishwasher with buildup food debris inside on sprayer at time of inspection, not properly cleaned. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Observed hot water supply line to server hand sink was turned off at time of inspection. |
Hot water was turned back on at time of inspection. |
Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal cell phone stored on top of prep cooler at time of inspection. Observed bike stored in kitchen at time of inspection. Observed coats stored with bag in box coke bags a time of inspection. |
PIC removed bike, coats and phone at time of inspection. |
Core (C) |
0 |