|
6
|
0
|
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 one employee wash hands properly however at the end of their hand washing the employee used their bare hand to turn the faucet off. This action recontaminates ones hands. CDI- After instruction EHS observed proper hand washing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored in a container on a sheet tray above raw pork on a sheet pan in walk in cooler number one. CDI- Items were rearranged since EHS did not observe any cross contamination.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce stored above RTE broccoli in the walk in cooler number two. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed one gallon of milk 3/4 full. PIC stated the milk was open last night. CDI- PIC was able to back date the gallon of milk. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed three containers of cheese in a flip top unit at 48-49F. PIC stated the items were prepared an hour and half before the inspection. CDI- The items were able to be placed in a walk in cooler to quickly cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacement or resurfacing do to deep cuts and grooves.
4-501.11 Maintain equipment in good repair.- Observed a split gasket on walk in cooler number two door. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpster doors and lids open during the inspection.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- Observed unnecessary items and litter in the outside dumpster enclosure. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- REPEAT- The employee bathroom and cheese prep handsinks are in need of re-sealing. Also observed several holes throughout the facilities walls. Observed stairwell walls in need of repair do to damage. Observed ceiling damage near the office, cheese prep flip top and ice machine. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C- Provide 50 foot candles of light at all ice chests. |