|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed that no soap dispenser in facility was properly functioning; no soap could be dispensed. No employees were washing hands properly. CDI - replaced soap dispensers and provided soap for all handwashing sinks. Advised to all employees to wash hands. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed fried chicken in facility that had a date of 8.1.18. CDI - Chef Andre discarded product. EHS educated employees about proper date marking criteria. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live roaches in facility. Advised to step up pest control. Advised to keep facility free from standing water and food debris. |
|
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 light bulbs out underneath the main hood system. Observed equipment in disrepair such as ice machine and other cooking equipment under the main hood systemn. Advised to repair items. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty equipment throughout facility. Observed rusted shelving throughout facility. Observed paint chipping in the walkin cooler. Observed mold build up throughout walkin cooler. Advised to keep all equipment clean. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in between tile by 3 compartment sink. Advised to repair.
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. REPEAT VIOLATION. Observed physical facility damage throughout entire kitchen. Advised to repair. Observed soap dispensers not functioning properly. CDI - replaced the dispensers to function properly.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris on floor underneath and behind equipment throughout facility. Advised to clean.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. REPEAT VIOLATION. Observed equipment underneath the main hood that is in disrepair and does not function properly. Advised Chef Andre to get rid of equipment. |