|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Employee observed handling raw hamburger meat with gloved hands, switching gloves then handling RTE hotdogs without first performing a handwash. Observed several employees washing hands without using a paper towel to turn off faucet. CDI. PIC discussed handwashing with employee. PIC to provide additional training to employees on handwashing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
COMMENT: Observed no handwash sign at back prep handsink by freezers. Handwash sign was provided to the PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed several TCS items in the top of the small prep cooler and large grill prep cooler holding above 41F: bologna, sliced turkey, swiss cheese, slaw, tomato, pimento cheese, pico de gallo, and tuna salad. CDI. PIC voluntarily discarded all items above 41F and iced down product from 42F-45F. PIC moved items underneath large grill prep cooler to the walk in cooler to ensure proper temperature compliance. PIC to keep all top grill prep TCS foods on 4 hour hold time until cooler is replaced/repaired. PIC is pricing out cooler today. Also noted bun steamer causing possible temperature rise at the top portion of small grill prep cooler. PIC called repairman to install shelf to move the bun steamer away from the small prep cooler. |
|
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
Observed recently diced tomatoes in the grill prep cooler top cooling from prep this AM. Observed diced tomatoes at end of inspection in the walk in cooler covered and stacked in medium size plastic containers cooling. CDI. The PIC placed the diced tomatoes in the grill prep cooler in the walk in and the uncovered and unstacked the diced tomatoes in the walk in. Discussed cooling methods with the PIC. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
COMMENT: Observed missing ambient thermometers in several reach in prep cooler units. PIC replaced all thermometers during inspection. |
|
45
|
0
|
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.
COMMENT: Observed grill prep cooler holding an ambient temperature of 52F on EHS probe thermometer as well as several cold holding violations in the unit (see temperature chart). Observed split gasket on the chicken wing small prep cooler near fryer. PIC states they will be replacing the grill prep cooler as it has been an issue in the past and is an older unit. |