|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 - 2 pts.
Observed employees using bare hands to turn off faucet handles. CDI: education provided; hands properly washed.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed employee at dish area handling soiled dishes the touching clean dishes without washing hands in between. CDI: education provided; directed to properly wash hands.
2-301.14 Wash hands after activities that contaminate them. -P
Observed employee rub nose without washing hands after and before food preparation. CDI: education provided; hands properly washed.
2-301.15 Only wash hands in handwashing sink. -PF
Observed employee wash hands at dump sink. CDI: hands properly washed at handsink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment: 0 pts.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw pork stored above green beans inside walk-in cooler. CDI: storage order rearranged.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed prepared cut cabbage mix/slaw stored below unwashed produce inside walk-in cooler. CDI: storage order rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 1.5 pts.
Observed debris remaining on pans and knives stored as clean at back prep area.
Observed slicer that had not been used today with visible food debris.
Observed stained round cutting boards stored on back shelf under prep table.
CDI: all items removed and cleaning process started. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment: 0 pts.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed mutiple items inside walk-in cooler measuring at borderline temperature of 45F. CDI: Service company was contacted immediately; service rep will be out to look at cooler in 2 hours. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat: 3 pts.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed incorrect dates on a few items stored inside of walk-in cooler. Observed date of 9/12 placed on products that should have been 9/11. CDI: dates were corrected during inspection. Continue to work on date marking issues to avoid implementing a risk control plan for the next inspection. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 1 pt.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacking of metal pans on front prep line and shelf at back above 3-comp sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment: 0 pts.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build-up on outsides and inside surfaces of dry good bins. |