|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee drinks stored on the counter. CDI: drinks were relocated. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P. Observed employees’s hands could not be washed properly due to only handsink in the kitchen not functioning. Per AGM, staff ere having to go to the restroom to wash hands. Facility agreed to voluntarily close until handsink could be repaired. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blue containers used to store breaded chicken with visible food debris remaining. Observed tongs stored above 3-comp sink with debris remaining. CDI: pans and tongs were removed and stored inside soapy water to be cleaned. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 no time marked on containers of sliced tomatoes at assembly line that are held on TPHC. CDI: correct discard times were marked during inspection. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT VIOLATION:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed PHU pans wet stacked on shelf. CDI: pans were removed to be cleaned |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed handsink not functioning. Faucet nozzle has been removed therefore employees could not wash hands properly. This handsink was the only handsink available for use in the kitchen. Employees were using handsink in restrooms for handwashing. FACILITY HAS VOLUNTARILY CLOSED UNTIL HANDSINK CAN BE REPAIRED.
VR REQUIRED WITHIN 72 HOURS. |