|
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 Observed an employee cracking raw shell eggs/ handling a bowl used to mix eggs then proceed onto other tasks without changing his gloves. Observed another employee handling a container of raw chicken tips then proceed onto other tasks without changing his gloves. CDI by instruction.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed portioned dressing cups being stored in cardboard produce boxes in the walk in cooler. CDI- boxes were removed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken gravy dated 3/20 in the walk in cooler. CDI- product discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of lasagna not dated in the walk in cooler. CDI- product dated. Improvements made since last inspection. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed raw shell eggs being stored at room temperature using TPHC. The facility did not have written procedures in place for this process. CDI- procedural template provided and filled out today. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food storage containers stored clean and stacked wet. |
|
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. Observed debris accumulation on the shelving in the walk in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 debris on the door that leads into the back side of the kitchen. |