|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dishwasher go from loading soiled dishes to putting away clean dishes. CDI-EHS intervened and explaiend they have to wash, rinse, sanitize in between dirty and clean. Food employee washed hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P After food employee washed hands they touched the faucet directly, PIC explained the problem and they re-washed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw shrimp and fish in a cold drawer. CDI-Food employee fixed and said they normally do not keep it there. EHS can veryify this is not the normal spot. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 20 soiled dishes in the dish drying area. CDI-PIC had food employee go through all the dishes and re-do the ones that needed re-washing. VR REQUIRED 5/15/2021.
PIC did not sing due to Covid protocols |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken in a cold drawer above 41F. All other food was in temp. Same chicken in the WIC was in temp. Prep unit on the left side was holding food at 44F or above. CDI-PIC voluntarily discarded and suggested maybe the drawer had been open making the chicken warm up. All TCS foods int he prep unit was voluntarily discarded since it had been there since last night. PIC called maintenance while EHS was on site.
VR REQUIRED 5/15/2021.
REPEAT. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near the dish pit. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed bar cooler not working, prep top unit lid is falling off. Rusted shelves throughout facility, prep sink is leaking. Handsink soap dispenser is hard to use. WIC 2 (bar cooler) is leaking. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Low grout throughout facility. REPEAT. |