|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Employees shall wash hands immediately before engaging in food preparation and after handling soiled equipment or utensils, before donning gloves for working with food and after engaging in other activies that contaminate the hands. Observed employee using hose to wash soiled equipment/floors, pick up dropped food from the floor and then don gloves to handle meat for customers without washing hands. 2-301.15 Where to Wash-Food employees shall clean their hands in a hand washing sink and may not clean their hands in a sink used for ware washing. Observed employee rinse hands off with spray arm at 3 compartment sink. CDI both through education. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. No dates being recorded of last shellstock sold. CDI-through education. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Properly store raw animal meats to prevent contamination. Observed improper storage of raw meats on speed rack in walk in cooler. Observed raw chicken and ground beef stored over raw pork and whole muscle steaks. CDI-rearranged to proper storage order. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 Properly store TCS food cold at 45F or below. Observed raw meats stored in display case above 45F. PIC stated that line checks were made 2 hours prior and only the temperature on the outside of the case was checked. No air thermometer was inside case during inspection. Temperature on outside of case was 39F. Employee stated meats were put into cooler in the morning. Unable to determine how long meats out of temperature. See temperature chart for violations. Verification visit required to ensure unit is operating properly. Raw meats over 45F voluntarily discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. Employee stated that they do not have a small probe thermometer in the meat market to measure food temperatures. Also observed that there was no air thermometer inside display case. Verification visit required. |