|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves without hand washing. CDI Food employee directed to wash their hands. REPEAT Points not escalated; as a whole hand washing was good today other than one incident.
*Make sure when other employees are pulled from other areas to assist are trained regarding hand washing.** |
|
9
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf. Observed no safe handling instructions on majority of labels for raw poultry and beef. VERIFICATION REQUIRED. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp samples cold holding above 45 degrees. CDI Shrimp pulled. Will provide TPHC paperwork for samples. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.14 Ware washing Equipment, Cleaning Frequency - C Ware washing equipment shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. Observed clean baseboard side with food debris on it with clean air drying. Make sure to clean prior to use. REPEAT |
|
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 significant dried meat in tracks of cases and doors. Make sure to increase cleaning frequency. REPEAT |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 back room for meat preparation with significant food debris/splatter of dried meat on walls, ceilings etc. Observed food establishment physical facilities needs to be cleaned more frequently as a whole. REPEAT
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 wall beside 3 compartment with damage and paint peeling from using pressure washer. Make sure to use equipment that does not deteriorate nonfood contact surfaces. |