|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed employee not wearing gloves while handling cooked chicken. CDI-Stopped and instructed to discard food product. Employee also washed hands and put on a clean pair of gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee filling containers in the hand wash sink. CDI-Stopped and instructed to use the 3-compartment sink or the prep sink instead. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed two large pans with food buildup stored on the clean equipment rack. CDI-The pans were brought back to the 3-comaprtment sink to be washed and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the walk in cooler cold holding product above 41F. CDI-The owner was able to have an operator come out and look at the unit. The cooler is now dropping in temperature. The employees will also have to keep the unit shut and not left open.
A VERIFICATION VISIT IS GOING TO BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS PROPERLY HOLDING AT 41F OR BELOW. |
|
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 flooring in the walk in cooler. Needs repair. REPEAT.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed wooden shelving throughout. This is not approved. Have replaced. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the stoves, hood vents, back splash, the inside of the hot holding box for the beef pattys. Have cleaned. REPEAT. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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 needed to the floors and walls of the facility. Have cleaned. REPEAT. |