|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact ready to eat apples to place on sandwiches. Observed food employee bare hand contact ready to eat tomatoes to place on salad. CDI - discarded products and educated food employees/PIC why bare hand contacting food is harmful. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at the handsinks in the mens and womens bathrooms. CDI - provided handwash signs for the handsinks.
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee wash apple in handsink before cutting the apple. CDI - educated food employee and PIC that handsinks are only for handwashing and not washing products. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooked pork in the freezer uncovered without any protection from contamination.CDI - provided plastic wrap to the container to cover product. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed pink build up inside the ice machine. CDI - recommended to clean more frequently. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepared lettuce on the prep table at 51 F. This lettuce was wrapped with plastic wrap and placed into cooler to cool down, but product did not cool down; observed product at 51F in cooler. CDI - took off the plastic wrap from the product to allow product to cool down quickly. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed facility did not carry any chlorine test strips for the mechanical dishmachine. CDI - advised to get test strips for the dish machine and to stop using dish machine; Facility is currently using 3 compartment sink until facility obtains test strips for dish machine. VR |