|
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 food employee wash hands by allowing water to run over hands door less than 5 seconds before getting paper towel to dry. CDI, Corrected by instruction. Employee returned to wash hands using soap, scrubbing for 15 seconds and rinsing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up in ice machine. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed
potato salad in prep cooler without date mark. Observed cooked squash and onion mixture not date marked in walk in cooler. Ensure date marks from large batch follows the smaller portions. CDI, potato salad and squash were dated. Repeat- Significant improvement noted. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed spaghetti pasta on TPHC without correct beginning time. CDI, PIC corrected label. Ensure beginning and end times are clearly marked. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers without identifying label. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal pans stacked while
still wet. -Repeat |
|
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 with open doors on arrival. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.11Floors, 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 detached baseboards, damaged FRP, missing door molding, and a few holes
throughout the facilities walls. Observed damaged tile around the dish washing area. -REPEAT
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers
shall be clean. Caution should be used to minimize food exposure. Observed walls and floors of hard to reach areas in
need of cleaning do to grease and food build up throughout the establishment. -REPEAT |