|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . - REPEAT- 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- REPEAT- 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P -REPEAT- Observed an employee prep raw foods with a gloved hand and utensil. After the employee handled raw food items the gloves were discarded and new gloves were put on without a hand wash prior to preparing RTE foods. EHS also observed an employee wash hands and at the end of the procedure EHS observed the employee use bare hands to turn the faucet off. CDI- Education was provided and EHS observed proper hand washing by the end of the inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed a large amount of small flies throughout the dinning area and wait staff stations. Observed dead small flies thought the dinning area tables and wait staff stations. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed hood system and cooking equipment with food and grease residue build up. Observed serving station shelving with sticky residue and dirt build up in hard to reach areas. Clean hard to reach areas of equipment as often as needed to prevent and reduce the build up. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors and lids open during the inspection. Observed litters throughout the dumpster area and back door area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. - REPEAT- Observed hard to reach areas throughout facility in need of cleaning on the floors and walls. Hard to reach areas are underneath and behind equipment. Food debris and grease residue noted on floors of walls and floors in kitchen and dry storage area of hard to reach areas. Clean as often as needed to prevent and reduce the build up. |