|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed employee enter and exit the kitchen through the back into the walk in cooler. Employee handled soiled equipment and trash with proper glove change however not with a hand wash. After each task employee went on to prep RTE foods. CDI- Prior to cross contamination EHS instructed the employee to wash hands. After instruction was provided on when to wash hands EHS observed proper hand washing.
2-301.15 Only wash hands in handwashing sink. -PF- Observed employee wash hands at prep sink. CDI- Instruction was provided to the employee to wash hands at the hand sink. After instruction was provided EHS observed proper hand washing.
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- Observed employee and PIC rinse hands without soap for 3-5 secs in attempt to wash them. CDI- Education was provided on how to wash hands. After instruction was provided EHS observed proper hand washing. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two in use buckets of sanitizer with wiping cloths inside not labeled. CDI- PIC labeled the buckets. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-REPEAT- Observed cut lettuce in the flip top cooling at 45F. PIC stated the item was cut 30 mins prior to the inspection. EHS observed cooked peppers cooling on the counter at 103F. CDI- Both items moved to the walk in uncovered to quickly cool. Items cooled properly, see temp chart. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 scoop handle inside of rice. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves.
4-501.11 Maintain equipment in good repair.- Observed walk in door damaged near foot plate and gasket in need of repair.
4-202.16 Nonfood-Contact Surfaces - Observed wet rags stored underneath cutting boards. Ensure all non food contact surfaces are smooth, durable, easy to clean, and non absorbent. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed can wash with hose attached without proper backflow. A VR will occur no later than 2/12/20 to ensure proper back flow is provided. |