|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touch lettuce with ungloved hand when replying to question related to lettuce by EHS. CDI- Instruction provided and lettuce was re-washed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat chicken on prep cart near grill and in walk in cooler and raw beef stored above ready to eat sauces in walk in cooler. CDI- All items were moved to the correct order. REPEAT. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy fruit fly presence. Eliminate. |
|
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 debris build up in prep unit and reach in cooler. Clean. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed no air gap on drains of 2 prep sinks, dish machine, ice machine, or soda station ice bin. Provide air gap at these locations. Air gap should be 2 times the diameter of the pipe or at least 1 inch, whichever is greater. Return Visit (VR) required. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed coving tiles to be in disrepair and coming loose near walk in cooler. Repair. |