|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed food employee / PIC is unaware of how often food contact surfaces shall be washed, rinsed, and sanitized. CDI - advised to wash the food contact surfaces; educated PIC that food contact surfaces shall be washed every 4 hrs. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf REPEAT VIOLATION. Observed that the commercial package of pepperoni is not properly date labeled. Food employees open up package, fill container of pepperoni for the flip top, then freeze the bulk package. Nothing has a date label on product. CDI - placed date label on pepperoni (1.31.17) and educated to have an opening date on the bulk package in the freezer and a separate date label on product in the flip top once it has been pulled from the commercial package. |
|
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 no hair restraint on food employee. CDI - put on a hair net. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
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. REPEAT VIOLATION. Observed food debris in gasket of reach in unit. Observed trash underneath some equipment in the prep room. Advised to keep areas clean. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee food stored with and above other customers items in the walkin cooler. Advised to store employee food in a designated area where other items can not be contaminated. |