|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 1 handsink with the soap dispenser broken. The other sink is within 50ft and fully stocked. EHS suggested they get this fixed. REPEAT. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF Observed food employee cooking thinly sliced, raw chicken to go in hoagies. EHS observed 2 times the food employee undercook them and place them on hoagie bread. CDI-EHS intervened and said they need to cook longer, the finish temp was over 170F. PIC said in 25yrs of owning company they have never used thermometer and has never been told to use thermometer. EHS said this is way thermometers are required to temp the food and the cooking of raw meats. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 5 dented cans in the dry goods area, food employee said they got a delivery today and the person must not have checked. They placed to the side on the do not use shelf.
PIC did not sign due to Covid protocols |
|
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 soap dispenser broken, observed rusted shelves throughout facility, observd front sink faucets loose. |