|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
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 touching cheese with bare hands while stocking line prep area. CDI - discard of cheese contacted with bare hands; discussed proper glove use with ready to eat foods. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed mens restroom without hand towels. CDI by adding hand towels. |
|
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 bacon stored over ready-to-eat cheese, ham in prep cooler. CDI by removing bacon from cooler and placing in walk-in cooler. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer compartment at utensil sink testing at 0ppm QAC. Establishment has no QAC sanitizer on site. CDI by mixing chlorine sanitizer at 100ppm. PIC will obtain QAC sanitizer from supplier. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
.3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer buckets with 0ppm QAC sanitizer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 dust build-up on HVAC return vent covers located above the prep cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored on work surface in kitchen. Store personal items in designated area away from food service areas. |