|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning tools laying across faucets and chemicals hanging from hand sinks. Trash can pushed in front of hand sink in back area. CDI - PIC removed tools and chemicals and relocated trash can. Do not block access to hand sinks. Do not use hand sinks for storage. Hand sinks may only be used for hand washing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish stored above ready to eat foods in walk in cooler. CDI - PIC relocated.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed bulk produce stored above ready to eat produce and other ready to eat foods in walk in cooler. CDI - PIC relocated produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed organic buildup on blades of cuber and on food contact surfaces of band saw slicer. CDI - PIC removed for cleaning. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ready to eat coconut shrimp at 45f, ready to eat crab stuffed mushrooms at 46f, raw beef at 47f, raw salmon at 44f in produce area display cooler. CDI - PIC discarded. Produce air cooler appears zoned with areas of ambient air temperatures above 41f. PIC to relocate all TCS items to alternate display cooler in the meat/seafood department and not utilize the produce cooler at this time. Do not store TCS foods in the produce cooler until it maintains food temperatures of 41f or lower in all areas. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened containers of ready to eat TCS foods in bin in walk in cooler with no date marking including open cream cheese, open sauces, open sliced and shredded cheeses. CDI - PIC discarded. Date mark all opened TCS foods that are kept longer than 24 hours. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin containing open sauces on rack not 6 inches above floor. Ensure all food is kept at least 6 inches off of floor to prevent contamination. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths laying on equipment surfaces in meat room. No sanitizer buckets set up for use. PIC instructed employees to remove wiping cloths and set up sanitizer buckets. Ensure soiled wiping cloths are stored in sanitizer between uses or are removed to soiled linen container. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed significant corrosion on meat room shelves. No longer cleanable. Repair or replace. |