|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P. Observed x2 employees arrive to kitchen, take off jackets, put on hair nets and don gloves. CDI - EHS intervened, educated and hands washed. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions at kitchen hand sink. CDI - PIC replenished station with paper towels. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed mozzarella cheese, pepperoni and pizza sauce with out start/end times. PIC confirmed start time of 6:30. CDI - Products time stamped. |
|
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 walk-in freezer door unable to properly closed. Repairs needed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed kitchen hand sink slow to drain. CDI - Service order has been placed.***No escalation in points due to different item observed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink co-mingling with boxes of single service items. CDI - Item removed. |