|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several open employee drink cups and cans stored in cutting room, on prep shelf next to food, and on prep table next to meat cuber and meat trays. CDI- Drinks removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder not used today with some raw meat debris left at bottom inside. CDI- Grinder re-cleaned. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Obs. no stem thermometer available. Will follow up that facility has a stem thermometer. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Meat market workers not wearing hats or hair restrainsts (repeat) |
|
53
|
1
|
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. Employee's restroom walls and ceilings have several areas that don't meet the rules, ceilings have gaps between wood / concrete sections. Wall in cutting room near walk in cooler is badly peeling, needs repainting. |