|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink upon arrival. CDI: Towels provided. |
|
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 turkey stored over raw pork in front display case. Observed raw chicken stored over raw pork in walk in cooler. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat cutting
area holding at 70F. Employee stated that the meat saw is cleaned daily. Employee finished cutting meat at approximately 1pm. CDI: PIC instructed to ensure that the meat saw is cleaned every 4 hours, when temperatures are above 55F. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in cooler for trimming meat. Knives were laying on top of the vent for the cooler. CDI: PIC removed knives. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed meat display case holding above 45F. All items were right at 45F by end of inspection. CDI: Items moved to walk in for holding. Observed meat case sliding door track to be cracked. |