|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of walk in and continue food prep with gloves. CDI hands washed gloves changed. Repeat. Suggest facility clean handles of walk in and reach ins in the begining of prep and wash, rinse, and sanitize handles to prevent glove contamination. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cheese in salad prep at 52F from night before and other items in far left unit at the top left side above 45F. CDI items discarded. Repeat. Facility had mechanic to look at unit. Facility is actively using frozen plastic pans to maintain temperatures. Suggest facility look into getting new units or improving air flow in current units. Repeat. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed racks throughout facility, dish machine area, floors and drains by dish in need of cleaning, vents and bathroom stall in mens bathroom in need of cleaning, and interiors of reach in units in need of cleaning. |