|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands during handwashing procedure by bare hand contacting sink faucets when turning faucets off. CDI - educated to turn faucets off with paper towel to prevent recontamination. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed back handwashing sink blocked by a trash can. CDI - advised to relocate trash can out of the way. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed all tags for the month of April with no dates written on tags of when the last shellstock was sold from that batch. CDI - educated PIC and food employee to write the date on the tag of when the last shellstock from that batch was sold. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature at the flip top unit acress from grill. Observed product out of temperature at the salad prep unit. REPEAT VIOLATION. Facility has been keeping up with temperature logs. Temperature logs state that product is getting above 45F during/after lunch rush. Facility also was not using the routine ice blankets over the product at the salad prep unit. CDI - advised to pull product to stand up refrigerator to rapidly cool (product currently cooled and at proper temperature). Advised to work out of the reach in unit. Food employee brought out the ice blankets to keep food at proper temperature. New General Manager states that the facility will be getting a new flip top unit for the salad prep unit. VR |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked on storage rack. REPEAT VIOLATION. Advised to air dry after cleaning procedure. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food debris build up in the gaskets to holding units. Observed debris build up on racks in walkin cooler. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed back handsink in kitchen leaking from p trap. There is a 5 gallson bucket underneath p trap to catch the leaking water; water is being disposed in can wash. Advised to fix plumbing. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed broken glass and debris on floor behind equipment throughout facility. |