|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed a FE BHC raw fish. CDI-EHS intervened and they washed their hands, and added gloves. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -P Observed shellstock tags, in order but no date to indicate when they were last sold. VR REQUIRED 10/31/2022-EHS will check new tags |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry beans and rice stored under the raw fish prep sink. EHS observed a FE splash some fish water onto the dry rice container. The container lid was open and EHS could see the residue. CDI-EHS explained issue and they moved the dry goods to the back area. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled towels on counter tops throughout prep kitchen. CDI-PIC and FE put towels in soiled towel bucket. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed large ladles in the WIC hanging off the shelves. Some of the ladles were directly touching the shelves. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep table with table dented, gasket in the HH broken and the handle is broken. Trash bag over the pipe on the prep sink-allowing for water to flow, pipe on the 3-comp sink inthe front looks to be for stabliziation.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. shelf underneath the bread mixer is wood and needs to be painted, shelf above the 3-comp is raw wood and needs to be painted |
|
55
|
0.50
|
Physical facilities installed, maintained & 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 ceiling in the dry goods covered with a large piece of cardboard and dust coming out of the sides-could be a pest harborage. Floor tiles broken and mop sink tiles broken. Areas of disrepair and no chalking or sealing. Hole in the wall above the dry goods. |