|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee don clean gloves and then use gloved hands put on and adjust hair restraint before continuing on to work with food. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. Ensure hands are washed and clean gloves are applied after touching hair and face. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple prepared TCS produce items holding above 41f in customer area display cooler including cut melon at 44f, cut Brussels sprouts at 45f, cut cabbage at 47f. Ambient air temperature of unit holding at 41- 43f. PIC discarded all TCS foods held in unit overnight and removed TCS foods recently stocked in unit to alternate cooler. Return visit required within 10 days.
Observed cart rolled into WIC holding TCS foods which were found to be above 41f. See chart. Employee indicated cart had been sitting in produce prep room which has ambient air temperature of 51f. Some items on cart were prepared today including recently cut melons which were in the cooling process but some items were not used in today’s preparation but had been allowed to sit at elevated temperatures for extended time. CDI - PIC opened/uncovered items to allow to quickly chill. EHS verified cooling to 41f during inspection. Do not allow TCS foods which are not in active preparation to sit at elevated temperatures in the prep room. REPEAT
Continued non-compliance with cold holding standards may result in the need for a Risk Control Plan or for permit action.
Full 3 point deduction. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled sanitizer actually holding organic degreaser/cleaner. CDI - PIC discarded. Ensure all working containers of chemicals are properly labeled as to contents. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed various cut TCS melon products cooling in both the front retail display cooler and in the walk in cooler in tightly sealed plastic containers. CDI - PIC opened/uncovered items and relocated all TCS products that were in the cooling process to the walk in cooler to quickly chill to 41f. Do not place cut TCS foods in to display cooler while still in cooling process. Do not cover/seal TCS foods into plastic containers until cooled to 41f. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak from drain/plumbing line under 3 part sink in produce prep room needs repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal jacket and electronic device charging cords laying on food packaging items in back stock hallway. Designate an area away from food and/or food contact items for the storage of employee belongings. |