|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P REPEAT VIOLATION. Observed food employee bare handing cheese at the cheese slicing station. CDI - educated to wear gloves when handling food. Discarded product. Employee washed hands and put on gloves to continue slicing cheese. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed facility has taken care of the garlic knots/butter margine blend situation. Today, EHS observed pepperoni out of temperautre in the flip top. Refer to temperature chart. CDI - placed the flip top lid on top of the prep unit to hold proper temperature, just like the chicken. Product is in compliance. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint. CDI - employees put hat on. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Observed that the bottom front of the dumpster is corroded and in disrepair. Advised to replace dumpster. |
|
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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris on floor under neath the dish machine. Advised to keep floor clean. |