|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves to assist in food prep operations. CDI- EHS discussed when to wash with PIC, PIC had food employee discard gloves before properly washing hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after adjusting headset. Observed food employee fail to discard gloves after contacting unclean equipment on prep line. CDI- EHS discussed with PIC, PIC had employees discard and replace gloves after washing hands. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed TCS foods held on TPHC without time to indicate discard. CDI- PIC had correct discard times marked on white board. EHS observed TCS food temp above 41F. Failure to maintain procedures and proper temperatures should result in corrective actions to prevent foods being maintained in temperature danger zone. *REPEAT* |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed sprinkler system in disrepair, gaskets of prep units on side of hot box torn and in disrepair. PIC stated that sprinkler system has work order already in place. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving above prep tops, areas between cold holding units, handles on hotbox, and racks inside of hot box with debris, food debris, and heavy food residue accumulation. Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser sensor in disrepair. Repair or replace dispenser to allow for ease of use when food employees properly wash hands. |