|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place during inspection. CDI Information regarding employee health policy emailed to facility. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed steam unit used for roast beef soiled not cleaned from night before. CDI unit broken down and washed, rinsed and sanitized.
Observed mold build up on ice machine in need of cleaning and sanitizing. RVR to ensure ice machine is cleaned and sanitized properly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed sliced deli meats, cheese, tomatoes stored in prep cooler overflowing pans measuring 50-51 degrees;
CDI all products pullled and placed in bottom prep cooler seperated into shallow pans with less product to cool back down and to hold a uniform temp. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
(general comment)
3-602.11 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged customer self service desserts without any labeling information. CDI Products will be placed behind counter until labels are made. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
(general comment)
4-601.11 (C ) 4-602.13 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
(general comment)
6-501.12 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 cleaning issues to PHYSICAL FACILITIES. (storage on flooring throughout) |