|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Ice in handsink. DO not dump ice in handsink. |
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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. -Pf Facility is not writing date of last use on tags. VR. REPEAT
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. -Pf No records for salmon on site. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe an employee hold a wet wiping cloth and proceed to handle onions without changing gloves. CDI- Onions discarded. Assure kitchen staff is always changing gloves and washing hands when gloves become soiled. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed many foods holding above 45F. Upon entering facility for inspection, PIC informed EHS that WIC was experiencing problems and there was currently a repair-man on the roof working to remedy situiation. Facility had opened door to freezer to allow cold air in cooler as well as place all TCS foods in ice baths to cool foods down. Foods began to cool down. Repair-man stated he had to replace a large piece of the unit on the roof. CDI- Repair-man was able to repair unit, add freon, and unit began cooling down to below 45F. FACILITY MUST ASSURE ANY FOOD THAT WAS RECORDED ABOVE 45F MUST BE RAPIDILY COOLED DOWN.. VR to ensure unit is consistently functioning. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Fan is building dusty near dish area. Clean fan. |