|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed two employees rinse gloved hands at 3-comp-sink after handling raw/RTE afoods. CDI - EHS provided education about where to wash hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee throwing out garbage and return to kitchen to handle RTE chicken at fryer station without wash hands. CDI - PIC instructed employee to wash hands after throwing away garbage or switch tasks. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observe cooked spaghetti, shito, and hard boiled eggs being stored out on the counter top at temperatures below 135F. CDI- PIC stated the foods are held on 4hr time however no time was written on the dry erase board. PIC placed time stamp for 11:30AM-3:30PM. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door with moderate sized gaps on top and bottom.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near back door and dry storage area. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed employees wiping counter tops with dry papers towels instead of using sanitizer wiping cloths to properly sanitizer counter tops where raw foods were being prepared. CDI -PIC made bleach sanitizer bucket to properly use for wiping counter tops. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several non food grade containers storing cooked and uncooked foods throughout kitchen.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf observed several large wooden paddles used to prepare food with deep cracks and chips. CDI - PIC voluntarily discarded wooden paddles. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and grease build up in hard to reach areas for instance; behind fryer, stove, and black build up was observed on the wall underneath the 3-comp-sink. Increase frequency of cleaning.
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 wood panels being used for ceiling tiles. near WIF. Observed several damaged ceiling tiles throughout kitchen area.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Observed black baseboards near WIC and prep tables damaged and missing pieces. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed no oil drip tray or device to catch oil for hood system. |