|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) - Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after touching bare human body parts, returning from the bathroom or outdoors, handling soiled equipment, coughing, sneezing, eating, drinking, or using tobacco, and between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. Observed employee return to kitchen from a delivery and return to work without washing hands. CDI - PIC instructed employee to wash hands. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - All food contact surfaces shall be maintained clean to sight and touch. Observed dried food debris on the food contact surfaces of 3 scoops in clean dish area. CDI - moved items to dirty dish area for recleaning. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) - Poisonous or toxic materials shall not be stored above or near any food, food contact surfaces of equipment, utensils, linens, or single service items to prevent any possible contamination. Observed disinfectant glass spray stored next to clean dishes. CDI by moving to a lower shelf. Make sure to keep chemicals lower than prep surfaces and not near food/dish/single service items. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Equipment shall be maintained in good repair. Dry dish shelves above sink are beginning to show signs of rusting.
4-501.12 Cutting Surfaces (C) - Surfaces such as cutting blocks/boards that are subject to scratching and scoring shall be resurfaced/replaced if they can no longer be effectively cleaned and sanitized. Continue to monito scratching/scoring on cutting boards in facility and resurface as needed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Plumbing - Good repair (C): Plumbing shall be in good repair. Noted minor leak at 3 comp sink and prep sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning needed in hard to reach corners, particularly on walls behind prep sink (near knife block) and underneath shelving in walk in freezer.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physical facilities shall be maintained in good repair. Observed missing wall/ceiling tile above walk in freezer. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): Lighting shall be at least 10ft candles in the walk-in. Measured 2-7ft candles in both walk in cooler and walk in freezer. Repeat.
6-501.110 Using Dressing Rooms and Lockers (C) - Lockers or other suitable facilities shall be used for the orderly storage of employees clothing and other possessions. Observed purse stored on prep table next to slicer. CDI - employee moved to another location. Also observed employee drinks on top shelf and a personal lunchbox stored directly on food products in walk in cooler. Recommend adding an "employee bin" to lower shelf to designate where employees can store food. |