|
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 Paper towels were missing at hand washing sink adjacent to front cold hold display case. CDI- Paper towels were installed during the inspection. 0 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employee used gloved hands to prep raw beef and then touched cleaned tub with same gloved hands. Gloves are to be changed and hands are to be washed once task has been changed. CDI- Educated food employee, gloves were changed and hands were washed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef was being stored over ready to eat peppers and onions in the walk in cooler. CDI- Foods were rearranged as needed for compliance. -1.5 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw burgers and chicken were being prepped and then put inside of the cold hold display case for selling. Ensure that foods are being cooled in adequate refrigeration such as the walk in cooler for sufficient cooling methods. Refrain from using cold hold display case to cool freshly prepped foods. CDI- foods were moved to walk in cooler to cool before being reinserted inside of the cold hold case. -.5 points. |
|
37
|
1
|
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. Raw hamburger that was going through prep was being stored right below the paper towel dispenser on the cutting board. Raw hamburger was being stored in the splash zone. CDI- Hamburger was moved and prep accommodations were made. 1 point. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove old food debris from the interior of the cold hold case and the gaskets affiliated with the aged meat. -.5 points
General Comment: No quat sanitizer was onsite at the start of the inspection and food prep was occurring. Ensure that sanitizer is always readily available when prep is in motion. Quat sanitizer was adequately installed by the end of the inspection. |