|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed several employee wash their hands without using a barrier to turn the faucet off. When an employee uses their bare hands to turn the faucet off this action recontaminates their hands. CDI- Employees were informed of this violation and after instruction EHS observed proper hand washing.
2-301.14 Wash hands after activities that contaminate them. -P- Observed an employee handle soiled utensils and dishware and attempt to handle RTE foods. CDI- EHS informed the employee he must wash his hands after handling soiled dishware and utensils before attempting to handle RTE foods. After instruction the EHS observed proper hand washing.
2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed an employee handle soiled dishware and then just change gloves. CDI- Employee was informed he must wash his hands after a glove change that has contaminated his hands. After instruction EHS observed proper hand washing. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed sanitizer bottle well above 200 ppm Cl and bleaching out the test strip. CDI- An employee voluntarily discarded the sanitizer and made new at 50 ppm Cl. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.-REPEAT- Observed flies and fruit flies throughout the facility. EHS has observed a reduction in flies. Ensure facility has a pest control pest management company addressing the issue. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed the inside of a low boy cooler in need of cleaning do to food debris and residue build up. Also observed handles of cold holding equipment in need of cleaning do to food residue build up. Clean these items as often as needed to prevent and reduce build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 hard to reach areas of floors and walls in need of cleaning due to food debris build up. Hard to reach areas are located behind and underneath equipment. |
|
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 food stored with retail items in the walk in cooler. These items should be located on a bottom shelf away from retail items and labeled as employee items. |