|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands during handwashing by bare hand contacting the sink faucets when turning the faucets off. CDI - educated employees that during handwashig, use a paper towel to dry hands and then use that paper towel to turn the faucets off after handwashing to prevent recontamination. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed employee's bathroom without handwashing signs. CDI - provided handwashig signs to the facility. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the sliced 'grab-n-go' deli meats out of temperature on the display line. Refer to temperature chart. CDI - pulled the deli meats to the freezer to cool down quickly; advised to not stack that much volume in the display line. Advised to slice deli meats, package them, and cool down in the walkin cooler or freezer before storing the product on display line. Use thermometer more often to check temperatures of product; if there are still issues, work out of the walkin cooler. VR |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
Yes |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed plumbing issues at the 3 compartment sink and at the back can-wash. The 3 compartment sink has the quat dispenser; the can-wash has the chlorine dispenser. Because of the plumbing issues, concentrations of sanitizer solution is too strong. Observed quat solution over 400 ppm; observed chlorine over 200 ppm (test stips bleached out). CDI - only fixed the quat sanitizer solution by adding more water to solution to diulte solution. Advised to use test stips more often to check solutions. Advised to chlorine dispenser fixed. VR |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen by a handsink. No contamination of food. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed facility does not have chlorine test strips. VR |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed the can-wash in the back of the building with the backflow prevention device broken off from the plumbing system. Advised to get fixed. VR
5-205.15(B) Maintain a plumbing system in good repair. Observed the hot water faucet at the 3 compartment sink dripping. Advised to get fixed. VR |