|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two food employees wash hands and turn off faucet with bare hands. CDI - Educated employees on proper handwashing. Employees rewashed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at kitchen handsink. CDI - Roll of paper towels provided. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans soiled with food debris but stored as clean. CDI - Items sent back for rewashing.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black buildup inside ice bin of soda machine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all TCS foods in WIC maintaining temperatures of 50F-57F. See chart above. Repair man arrived on site and found that the breakers were off for WIC. Ambient air temperature of WIC was 51F at 9:30 and cooled down to 46F by 9:50 after breakers were turned back on. CDI - All boxes of ham, liquid eggs, bacon, raw chicken, buttermilk, sliced cheeses, cut cabbage, and cut lettuce were voluntarily discarded.
Also observed all items in prep unit near the biscuit ovens maintaining temperatures of 60F-67F. CDI - Cut lettuce, sliced tomatoes, sliced cheese, shredded cheese, mayo, and ham were voluntarily discarded. VR to be done by 2/15/20.
NOTE - This is the 6th consecutive cold holding violation. Facility has had problems with prep unit in the past. ITS issued. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT. Observed same prep unit/flip top unit not maintaining proper temperatures. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips available at facility. CDI - Store director immediately brought test strips from another store. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on all equipment (WIC door, WIC shelving, ovens, fryers, etc.). |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking from ceiling above drive-thru station. |