|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee touch walk in cooler handle with gloves on then proceed to other tasks without washing hands. CDI by instructing manager to inform employees on when to wash hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Wash, rinse, and sanitize deli slicers every 4 hours they are in use. PIC indicated the deli slicers are sanitized frequently throughout the day but are broken down for washing, rinsing, and sanitizing nightly. CDI by instruction - wash, rinse, and sanitize slicers daily. |
|
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 flies in the facility. |
|
47
|
1
|
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. Observe debris accumulation in the customer pre-packaged goods case, in the deli case, and in cabinets underneath the deli case and sub station case. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leak at the faucet connection of the 3 compartment sink, a clogged drain at the hand sink nearest the walk in cooler, and a leak at the hose washing faucet. |