|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC remove gloves for change of task, wash hands effectively at hand sink, but turn off faucet barehanded. CDI - EHS coached PIC and observed effective corrective handwashing throughout the remainder of the inspection. Other employees were observed effectively washing hands before engaging in food service, and no other handwashing or handsink maintenance or availability violations were observed. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) cartons of packaged raw eggs, one bin of raw chicken breasts, and three (3) bins of thawing chicken tenders placed above shredded mozzarella cheese on WIC shelving. CDI - Items were rotated to proper, readily available shelving in WIC to prevent potential contamination.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with a wristwatch on at time of inspection. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed Tzatziki sauce, potato salad, thawing raw chicken tenders, and chili in the WIC stored in rinsed sour cream containers. Food held for resale may not be stored in single use containers. REPEAT.
Note: No escalation in point deduction due to improvements in food storage containers; EHS has seen facility utilizing additional multi use containers, and fewer food items are being stored in reused single use containers. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed two (2) unfinished wooden planks on spice rack and under sink chemical shelving used as a storage surfaces. Remove or replace these surfaces with non absorbent materials, such as the preexisting cutting boards used at spice rack storage. REPEAT
4-502.11(A) Maintain utensils in good repair. Observed two (2) fryer baskets, stored as clean, with splitting metal wiring. EHS pulled these items aside and set at prep area for PIC repair or disposal. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) labeled tupperwares of employee food and one bag of employee produce (spinach, green apple) stored above unwashed produce in WIC. CDI - EHS rotated employee food to lower shelving to prevent potential contamination. |