|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed PCI place raw bacon on grill then go to lettuce to portion. CDI - discarded.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
PIC stated that 2 comartment sink is being used for wash and rinse, but items are only being sprayed with sanitizer. Approved variance states that the standard 2 compartment sink protocal is to be followed which requires submersion in sanitizer and the use of a log to ensure that sanitizer is being made properly and tested after each time the sink is made up.
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed gaskets damaged on 3 door, reach in, and on freezer.
4-501.11 Maintain equipment in good repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat: Observed gaskets of reach in collecting residue. Observed hinges of flip top collecting residue. Observed handles and front of 3 door refrigerator. Observed wire shelving collecting residue. Observed white wire racks in 3 door damaged and rusting.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat: Observed greese collecting on walls around hood, grill and flip top unit. Observed floor collecting residue under 2 comaprtment sink, under racks and around refrigeration equipment.
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. |