|
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 employee recontaminate hands after washing them by turning off faucet with clean hand. CDI - Employee rewashed hands with PIC education on proper procedure. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by large rolling trash can. CDI- Trash can was moved. REPEAT |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P One container of raw beef was placed on a shelf below raw chicken in WIC. All other food in the facility was stored correctly. CDI- Beef was moved to a shelf above chicken. |
|
14
|
1.50
|
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 utensils with food debris on them. CDI- Utensils were moved to be washed. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food top of prep unit above 41 F. Shrimp was 57 F, pork was 55 F. PIC stated that the food had been pulled out of large containers in the walk in and was separated into smaller containers at a station next to the grill and put immediately into the prep top 45 minutes previously. Food was moved to the WIC to cool. Unit has a history of not working correctly. Unit appears to be working ambient air temperature is 40 F. Suggested setting temperature lower or putting less food in pans on prep top. REPEAT. VERIFICATION REQUIRED. |
|
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 some cooked veggie mix in WIC with no date labels. PIC stated the food was made yesterday and proper dates were added. All other food had appropriate labels. |
|
36
|
0
|
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 fly in kitchen and flies outside back door. |
|
47
|
0
|
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 on equipment throughout facility. Cleaning of shelving, outside ice machine and other equipment recommended. |
|
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 doors and lids open on dumpsters. |