|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed two (2) bins of washed cucumber (one in salad prep top, one in WIC storage) placed with clean linens touching the food item. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed two (2) bins of red pepper seasoning at dough prep table with plastic single service scoops stored with hand-contact portions touching the food items. CDI - PIC removed single service scoops from the spice containers. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral employee bathroom. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed establishment dumpster with damaged lid. Contact waste management company to replace/repair dumpster. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one (1) bin of cooked chicken chunks in WIC, separate from a portion of chicken pieces prepared and date marked for the day of inspection, with no labeling or date marking stored above unwashed produce. PIC elaborated that these chicken pieces were pulled away from the portion that was date marked and were considered too small or misshapen to be used as an ingredient. Store policy is that these can be used as employee food. CDI - EHS moved chicken chunks to lower storage to distinguish them from food held for resale.
Note: In addition to storing employee food such that it cannot potentially contaminate food held for resale, facility is advised to consider some means of labeling or distinguishing employee food items, such as labeled bins or storage areas. |