|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting cooked, RTE, potatoes barehand. Ensure to wear gloves or a clean barrier. NO BAREHAND CONTACT ALLOWED. CDI EHS discussed glove use with employee and PIC voluntarily discarded container of cooked potatoes. |
|
26
|
0
|
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 Observed spray bottles and container of chlorine sanitizer without a label. Ensure to label to identify toxic materials. CDI PIC labeled bleach sanitizer containers during the inspection. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles (oil and water) and shakers not labeled. Ensure to label to easily identify. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (exterior of equipment, reach in units, etc.) with debris build up. Observed heavy ice build up in the reach in freezer. Repeat violation. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 grease build up behind equipment, on the walls, and floors of the establishment. Ensure to increase cleaning frequency. Repeat violation. |