|
6
|
0
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door.
One employee washed hands and did not use a barrier to turn faucet off. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
PIC informed EHS at start of inspection that flip top unit holding all meats was not working and facility had been using ice baths to hold temperature. Noted ice baths were not holding temp. (see chart). CDI- Switched to TPHC with holding meats in unit in 4 hour windows. Further, noted that multiple bags of meats were not holding in reach in units. Meat discarded (15IBs ham, 15IBS Brisket, 18IBS turkey, 6.8IBS Pastrami). External thermometer read 50F but declined when unit remained closed for some time. Suspected cooling issues with meat. Facility will assure meat is cooled down (using an ice bath in the sink) before placing meat in cooler. Maintenance will come tomorrow to repair both units. VR. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Steak thawing in sitting water in sink. CDI- Water turned on. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in unit tall. Make sure to have repaired. REPEAT. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
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.
Interior of microave in need of cleaning. |