|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed employee turn off faucet without using proper protective barrier. Corrected during the inspection (CDI)- Spoke with PIC about ensuring proper handwashing procedures are used. -2pts- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored above raw beef in the walk-in cooler. CDI- Storage was rearranged. -1.5pts- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed build up inside of ice machine. Needs to be cleaned. -0pts- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed food item prepared yesterday with no date label in walk-in cooler. CDI- Date was added. -0pts- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of produce stored on the floor in the walk-in cooler. Ensure that items are being stored off the floor. Items were received this morning. -0pts- |
|
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. - Observed shelving with peeling paint in walk-in cooler. Observed shelving with build-up where clean utensils/equipment was stored. REPEAT. -1pt- |