|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed both handwas sinks blocked, not usable, employees not properly able to wash hands at hand sink. CDI- Sinks un-blocked, employees properly washed hands and put on new gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Both meat market handwash sinks were blocked, not usable. One had dirty knives and a cutting block stored in it, one was blocked by trash cans. CDI- Sinks un-blocked. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
I 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed Fud Ham product stored un-wrapped directly on racks in bottle drink fridge unit. CDI- Ham in contact with racks was trimmed and disposed of. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
GENERAL COMMENT: 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC said slicers are washed and sanitized one time in 12 hrs from starting to cut at 9:00 AM and washing equipment at night at 9:00 PM. Observed ambient temperature in room between 55-56 degrees F. Food code allows cutting room equipment at 50-55 F to be washed one every 10 hrs and equipment at 45-50 degrees once every 12 hrs. Follow one of these options or wash and sanitize equipment at least once every 4 hrs. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed raw wrapped foods stored directly under several condensation leaks in meat display cooler and walk in cooler leaking onto packaging. CDI- Pans placed under leaks to protect food. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several instances of wrapped single service trays stored on the floor. |
|
45
|
1
|
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 condensation leaks in meat display cases and in walk in cooler due to lack of condensation piping. Have corrected ASAP to prevent contaminating food. Observed a food tub used for holding raw chicken with wire holes cut into the tub and wires running through the tub handle areas, no longer easily cleanable. PIC said the tub will be removed from use. |
|
53
|
0.50
|
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. Observed FRP separating from wall above 3 comp sink, observed a few floor and wall tiles missing or broken in cutting area.
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 walls in walk in cooler needing cleaning of meat blood. |