|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee rinsing out a wiping cloth in the hand sink. CDI by instruction. |
|
13
|
1.50
|
Food separated and 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 an employee cracking eggs then proceed to handle clean plates without first changing gloves; and another employee was observed drinking from her water bottle with gloves on then proceed to handle clean plates without first changing gloves. CDI- discussion with PIC about when glove changes are required. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at 0ppm chlorine concentration. CDI- bottle contents were discarded.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor debris on the inside of the meat grinding machine. CDI- item was recleaned. |
|
16
|
1.50
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC indicated the sliced chicken is cooked using non-continuous methods during the initial cooking process. EHS Observed the chicken stored in the walk in cooler below raw duck but not labeled to indicate it was not fully cooked. The facility was also not maintaining non-continuous records for cook batches on site. Facility owner has agreed to discontinue this process and will fully cook the chicken to a minimum of 165F during the initial cooking process going forward. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling fried tofu at room temperature after the product had dropped below 135F (see chart). CDI- product was transferred to the walk in cooler for cooling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water like substance dripping from fan inside a reach in cooler onto the food containers below. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed water leaking from fan inside the reach in cooler nearest the walk in cooler door. |
|
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 a cell phone stored on top of napkins which were stored on a stack of clean plates. |