|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting and bagging brussel sprouts with no gloves. CDI- Employee stopped and donned gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE lettuce in WIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple foods in reach in drawers below grill were holding above temp. of 45F (see chart). Products that were just stocked were returned to WIC to cool down and products that were left overnight were voluntarily discarded. Upon observation it was discovered that unit was unplugged last night and plugged in earlier in the morning around 9:30am. PIC placed thermometer in unit and recorded as temp. dropped to 40F and unit was re-loaded. CDI |
|
26
|
1
|
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 One unlabeled sanitizer bottle. CDI- Product in bottle was discarded. |
|
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 heavily scarred cutting boards. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at either of 3 hand sinks in kitchen. Provide waste bin. |