|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed employee not washing hands between glove change and donning gloves without washing hands before. CDI EHS asked employee to wash hands before donning gloves and when changing gloves. After instruction was provided EHS observed proper hand washing and glove use. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT-3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee double gloving. Observed employee handling raw egg with gloved hands. Discarded one pair of gloves and went to preparing RTE foods without discarding gloves and washing hands. CDI - EHS educated employee on proper handwashing and glove use and RTE food discarded. After education was provided EHS observed proper glove use and separation of raw to RTE foods. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed hot dogs, chili, chicken, gyro, diced tomatoes, sliced ham and turkey, boiled eggs, cheese, and cut lettuce in the walk in cooler between 42-45F, see temp chart. Walk in cooler was maintaining at 47F. PIC turned down temperature in walk in cooler. EHS observed cooler at 36F. PIC will use all TCS foods before 4 days. Verification no later than 11/24/2019. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed PIC using time on all items in both flip tops. PIC had time logs but did not have procedures. EHS provided PIC with procedures. Verification no later than 11/24/2019. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT- Observed wipping cloths stored on counters throughout. Ensure to hold in use wipping cloths in sanitizer. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed hood system, cooking equipment, and cold holding equipment on front line in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up. |
|
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 front hose bib and hose attached without a back flow prevention device. A VR will occur no later than 11/24/19 to ensure a back flow device is provided. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors and lids open.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed litter and trash around the dumpster and dumpster area.
NOTE: Dumpster is a shared area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed slight damage to the floor in the rear areas. Repeat. |