|
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 two employees wash hands for less than 15 seconds. One employee recontaminated hands when turning off hot and cold water. CDI PIC discussed proper procedures and required employee to rewash hands.
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 Observed employee handling trash cans and several trash bags then not relocate containers of raw bacon to the walk-in cooler without washing hands between activities. CDI PIC discussed proper handwashing frequency with employee and required employee to properly wash hands. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed both sides of prep cooler/sandwich stations not holding products below 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. Maintenance technician arrived during inspection. VERIFICATION REQUIRED. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
Yes |
3-502.11 Variance Requirement - PF Observed two containers of cheese holding above 45F, not labeled with time removed from temperature control. CDI cheese containers labeled with time removed from temperature control. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed fly paper with dead flies stored in direct vicinity of prep sink and prep table areas. CDI fly paper removed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth at grill in QAC based sanitizer at less than 200ppm. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler near 3 compartment sink. Observed large stand up salad cooler door not closing properly. Observed two prep station not holding below 45F. |
|
47
|
0.50
|
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 nonfood contact surfaces throughout facility collecting food and grease debris; shelves, gaskets, cooler handles, etc. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, 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 FRP pulling from wall at threshold to dry storage room. Observed grout deeply grooved in several areas of kitchen.
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 floors and walls in need of cleaning under, behind and around all equipment; 3 compartment sink, reach-in coolers, friers, grills, shelves in dry storage room, etc. |