|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee using gloved hands as utensils for prepping sandwiches contacting same equipment as food employee using gloved hands as utensils for prepping raw bacon. CDI- EHS discussed with PIC, PIC had employee change gloves. Ensure that process in establishment that overlap are not potentially causing cross-contamination. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed croissant sandwiches not marked for required time of discard per establishment procedures. CDI- PIC was aware of when batch of sandwiches were made and had food employee begin process of correctly marking wrapping. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door maintained open after completion of maintenance work. EHS discussed obtaining air curtain or mesh screen to protect entryway. CDI- PIC closed door. *REPEAT* |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed containers of cooked bacon being held in prep area of raw bacon. Food employee was observed handling raw bacon directly over cooked bacon. No contamination was observed at time of inspection. CDI- EHS discussed with PIC, PIC had employee remove cooked bacon to area less likely to cause cross-contamination. *REPEAT* |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed racks storing fry containers, interior of reach-in on cookline, button sleeve chicken station, and lid holder, all needing to be cleaned. |