|
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 handsink without hand towels in front counter area. CDI added hand towels.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed food debris in handsink. CDI by removing food debris, wash-rinse-sanitize sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf observed raw chicken stored over raw pork sausage in walk-in cooler. CDI rearranged storage order. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observe raw chicken, raw pork in cutting room > 45F. CDI by moving food items to walk-in cooler. Observed ambient air temperature of 55F in meat cutting room.
Observed large amounts of food product being stored in meat cutting room. Advised PIC to minimize amounts of food that are being removed from walk-in, and to work in smaller batches.
REPEAT VIOLATION |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 boxes of raw chicken stored on the floor of walk-in cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored outside of bucket.
improvement from previous inspection. |
|
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 heavy food debris build-up inside display cooler and door tracks of display cooler.
observed food debris build-up on equipment throughout meat cutting area. observed food debris build-up on wrapper machines. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. observed standing water in handsink in front counter area. |
|
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.
observed several areas of floor in meat cutting room with missing and/or damaged floor tiles.
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 food residue on walls behind meat cutting stations. |