|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employees placing on hair restraints at time of inspection then proceed to continue with food preparation. CDI Both employees stopped and directed to wash hands. REPEAT |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and shrimp being stored over ready to eat chicken. CDI PIC rearranged product and will ensure it is reheated to 165 degrees to prevent possible contamination. REPEAT
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as tomatoes, peppers etc being stored over ready to eat food (sauces, chicken). CDI PIC moved unwashed to bottom shelf. REPEAT
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food on the floor under shelving with significant food debris hanging down. CDI Food was moved to shelf and covered. REPEAT VERIFICATION REQUIRED FOR ALL |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed clarified butter cold holding on counter above 45 degrees. CDI Product was discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 4 containers of tomoato and onion sauce in bottom reach in unit date marked for 12/11/17, all above 45 degrees. Due to uncertainty of when product was actually prepared and date marked incorrectly all product was discarded. REPEAT Observed tomato, chicken, potatoes, curry, lamb, chicken and vegetable curry in walk in cooler without a label. CDI PIC insist that everything other than the tomato sauce was prepared yesterday; all tomato sauce thrown away. All items allowed to be back date. If seen in next inspection all will be discarded. Observed tomato sauce pulled from freezer and thawed without a date marking on it. CDI PIC was allowed to date for thaw date. VERIFICATION REQUIRED and potential RISK CONTROL PLAN. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in walk in cooler and under shelving. Make sure to keep at least 6 inches off the floor. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed more than 5 employees at time of inspection preparing food and not wearing a hair restraint. Make sure food employees wear hair restraints during food preparation. REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving in walk in coolers. Make sure to increase cleaning frequency. |
|
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 clean. Caution should be used to minimize food exposure. Observed food debris and splatter on walls behind food preparation areas. Make sure to increase cleaning frequency. |