|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee go inside of the walk in cooler and return to preparing food directly after without a hand wash in between. Ensure that team members are washing hands and changing gloves in between the changing of tasks. CDI- REHS educated team member to wash hands in between the changing of tasks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Ensure that foods are being properly protected from possible forms of environment contamination but covering foods with either plastic cling wrap, lid, or original packaging. Observed foods inside of the walk in cooler open without any form of protection. CDI- Person in charge covered the foods during the inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine not effectively sanitizing dishes. Observed dish machine test at 0 ppm during the inspection. CDI- Manager was informed to call company. CDI- During these call, person in charge was instructed how to prime the line to dish machine allowing the dish machine to read a concentration of 50 ppm. No escalation of points due to violation being fixed on site. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 foods stored inside of the walk in freezer directly on the ground during the inspection. Ensure that all foods are at least 6 inches off the ground to prevent possible contamination from occurring. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed Single service trays stored open-ended during the inspection. Inverted during the inspection. |
|
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 some gasket channels torn in reach unit next to fryer area. |