|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sink near the raw chicken prep station lacked cold water and only supplied hot water through valves. Ensure that cold water is also accessible out of hand sink so hand washing can occur with out a scolding hazard. VR - will return to check compliance of this issue. 0 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork and raw sausage being stored over ready to eat ham, a bucket of pickles and other RTE foods in walk in. Observed raw beef over raw salmon in same walk in cooler. CDI- order was rearranged during inspection. -1.5 points.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee that was using gloved hands to prep the raw chicken change task and touch other items in kitchen with same used gloves. This is a quick way to spread pathogens through contamination of gloved hands. CDI- Manager educated employee and gloves were changed along with hands being washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two containers of meatloaf were hot holding below 135 degrees inside of hot box. CDI- PIC reheated products to >165 and then re-inserting inside hot box for storage. REPEAT- Correct issue moving forward or risk losing double points moving forward. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, steak cuts, lamb and turkey cold holding >41 degrees inside of refrig drawers under the grill. CDI- Steaks, lamb and ham were placed in the freezer for aggressively cool. Raw chicken was voluntarily discarded. -1.5 points. REPEAT. Adjust cold hold violation or risk losing double points on next inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 lasagna dated 7-2. Today is 7-11. Also observed wings without date mark inside of reach in 2 door lowboy cooler unit. CDI- Lasagna was voluntarily discarded and wings were properly dated during the inspection. 0 points. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in kitchen area. Also observed dead bugs in light shield located in office area. 0 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wiping cloth buckets that contained weak quat sanitizer. CDI- sanitizer was changed as needed. Ensure quat sanitizer is 200-400 ppm. -.5 points. |