|
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 Observed several employees wash hands and use bare hands to turn faucets off. CDI - Employees observed recontaminating hands re-washed hands properly. EHS educated manager on monitoring handwashing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer in soap dispenser at back handsink. CDI - Manager supplied sink with soap for handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored above ready-to-eat foods in walk in cooler. CDI - Employee relocated ready-to-eat foods to correct storage order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on shield inside ice machine. Increase cleaning frequency. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed country ham hot holding at 124F at make line. CDI - Employee reheated country ham to 165F or above. REPEAT. Only one item observed out of compliance for hot holding, improvement has been made since last inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, american cheese, shredded cheese, and salads holding 42-45F at sandwich prep unit. CDI - Manager placed all items on temporary TPHC. Facility will use ice to keep items cold until equipment can be maintenanced. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in clean dish area. CDI - PIC separated for proper air drying. |
|
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 outside of equipment in need of cleaning throughout the facility. Observed shelving in need of cleaning throughout facility. Observed fan in walk in cooler in need of cleaning. Observed freezer floors in need of cleaning. Increase cleaning frequency. |