|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored on top of the microwave, above the prep table by the walk in cooler and on a prep table by the sandwich station.
Observed an employee drinking in the kitchen.
CDI - all items were removed and employee's were reminded to drink in designated areas. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw tripe and raw pig intestines stored above vegetables and cooked pork in the walk in cooler. CDI - items were rearranged correctly.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed raw green onion wrapped in newspaper. CDI - newspaper removed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed heavy build up of old seasoning and sauce used to marinated the raw ducks in multiple bowls. CDI - bowls were washed rinsed and sanitized. |
|
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 cooked pork in the reach in cooler without a date. CDI - PIC stated it was cooked Wednesday (2/6/19); item was dated. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
General comment 3-501.13 Use approved thawing methods. - Facility was thawing ducks correctly under cold running water, but there were too many ducks in the 2 vats of the prep sink for the water to reach all of them. Remember to bring out a little at a time. CDI - ducks were moved to the walk in cooler to continue thawing. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General comment 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed a spade stored between 2 prep tables. Do not store utensils between tables because it is not an easy place to clean. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored with facility food throughout the facility. Keep personal items separate. |