|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign. CDI- supplied signs in Spanish. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed top and front of stack items above 45 F in meat / poultry aisle case. CDI- Front and top items pulled and sent to freezer for rapid cooling. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
He 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility doesnot have a thin probe thermometer. VR needed. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed constant condensation leak in center of cutting room. Carts of cut meats, packaged and unpackaged, potentially affected by leak. Repair. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards at front cutting area. |
|
47
|
0.50
|
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 green algae growth in sliding glass panels on meat case. Observed pink slime build-up on sides of meat case from leaking condensate from interior. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Floors of meat cutting room gouged, and with broken tiles. |