|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed dish machine employee handle soiled equipment and then wash hands with gloves still on. CDI- EHS instructed employee to discard gloves and wash hands again before returning to clean food contact surfaces. EHS observed proper hand wash and glove change after instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed high temp dish machine being used at 155-157F. CDI- PIC was able to bring the high temp dish machine up to 186F before the end of the inspection. EHS instructed an employee to re-wash food contact surfaces that were washed during the shift. PIC stated booster was not functioning properly. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P- Observed facility with approved noncontinuous cooking documentation however par cooked chicken was not labeled as such. CDI- PIC was able to label the speed rack with the par cooked chicken. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed chicken wings cooked last night around 5:00 PM according to PIC. CDI- PIC was able to date these TCS foods. NOTE: If facility does not intend to use TCS foods the day of preparation they should be date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed chicken wings dated for 11/18, tomato sauce dated for 11/21, boiled eggs dated for 11/21, brie cheese without a date, sausage without a date, and hot pickled veggies without a date. CDI- PIC voluntarily discarded the items. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed two employees preparing food with beards however not wearing beard guards.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several employees preparing food while wearing a watch and one dish machine employee handling clean utensils while wearing a watch. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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.- Observed ac/heat vents near clean dish rack and dish machine with minor dust build up.
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 baseboard near dish machine in need of repair. |